CHICKEN AND BISCUITS
Healthy Chicken and Biscuits Casserole. Easy and comforting! Creamy chicken and vegetable filling topped with fluffy biscuits, baked to golden perfection.
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 1h20m
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Lightly coat an 8x10 or similar 2 1/2-quart casserole dish with nonstick spray. Set aside.
- Heat a large dutch oven or similar deep, heavy-bottomed pot over medium-high heat. Add 1 tablespoon of the oil to the pan. Once hot but not smoking, add the mushrooms and cook for 8 minutes, until the mushrooms are beginning to brown, stirring occasionally. Add the garlic powder, salt, and pepper. Cook until the mushrooms have browned more deeply, about 3 additional minutes.
- Sprinkle the flour over the top of the mushrooms. Drizzle in the remaining 1/2 tablespoon oil. Stir and cook until any white bits of flour disappear and the flour looks light golden, about 1 to 2 minutes. The mixture will seem dry. Slowly pour in the milk. Switch to a whisk and stir constantly. Bring to a low, gentle boil, continuing to whisk and scraping any brown bits from the bottom of the pan. Continue to let bubble until thickened and reduced by about half, about 7 minutes, whisking very often. Turn off the heat. Stir in the chicken, frozen vegetables, and thyme. Taste and add additional salt and pepper as desired. Spoon the chicken mixture into the prepared dish.
- Drop the biscuit dough by rounded spoonfuls over the top, dispersing the biscuits evenly over the surface. Some of the filling will peek through.
- Bake until the biscuits are golden brown on top and cooked through, 25 to 30 minutes. Let cool a few minutes. Serve hot.
Nutrition Facts : ServingSize 1 (of 6), Calories 430 kcal, Carbohydrate 50 g, Protein 25 g, Fat 14 g, SaturatedFat 6 g, Cholesterol 56 mg, Fiber 6 g, Sugar 9 g
COUNTRY CHICKEN AND BISCUITS
Country Chicken and Biscuits is a classic down-home comfort food dinner!
Provided by Blair Lonergan
Categories Dinner
Time 57m
Number Of Ingredients 17
Steps:
- Preheat oven to 425 degrees F. Spray a 2 ½ - 3-quart casserole dish with cooking spray and set aside.
- In a separate bowl, whisk together chicken broth and half-and-half. Set aside.
- Melt butter in a large skillet over medium-high heat. Add onion, carrot and celery; sauté for 10 minutes. Add flour and continue cooking and stirring for 1 more minute. Reduce heat to medium and gradually stir in the chicken broth mixture.
- Continue cooking over medium heat, stirring regularly, until thick and bubbly (about 5-6 minutes). Make sure that the mixture doesn't boil. Stir in the salt and pepper. Add chicken and frozen peas.
- Transfer the mixture to the prepared baking dish. Cover with foil and bake for about 10 minutes while you prepare the biscuit dough.
- Use a fork to stir together the Bisquick mix, buttermilk, cheese and parsley until a soft dough forms.
- Remove the chicken mixture from the oven, take off the cover, and give the filling a stir. Use a large scoop to drop about ¼-cup of the biscuit dough at a time onto the hot chicken mixture. You should have about 8 biscuits on top of the dish.
- Return dish to the oven and bake, uncovered, for about 12 minutes, or until golden brown and a toothpick inserted in a biscuit comes out clean.
- Stir together melted butter and garlic powder; brush over warm biscuits and serve.
Nutrition Facts : ServingSize 1 /8 of the casserole, Calories 443 kcal, Carbohydrate 33 g, Protein 24 g, Fat 24 g, SaturatedFat 12 g, Cholesterol 97 mg, Sodium 1168 mg, Fiber 2 g, Sugar 7 g
CREAMED CHICKEN AND BISCUITS - GRANDMA'S KITCHEN RECIPE - (3.7/5)
Provided by Sophialuc
Number Of Ingredients 9
Steps:
- 1 Preheat oven to 350°F Grease the bottom and sides of an 11x7-inch baking dish. 2 Chop onion. 3 Heat butter in a small nonstick skillet over medium-high head until melted. 4 Stir in onion. 5 Saute until tender. 6 Combine onion, chicken, soup, sour cream, milk, and pimiento in a medium bowl and mix well. 7 Spoon mixture into prepared baking dish. 8 Bake for 15 minutes; remove from oven. 9 Sprinkle baked layer with 3/4 cup of the Cheddar. 10 Arrange biscuits in a single layer over top; sprinkle with remaining Cheddar. 11 Bake until biscuits are golden brown and sauce is bubbly, about 20 minutes. 12 Serve immediately.
GRANDMA'S EASY CHICKEN AND NOODLES
Grandma made two versions of this dish. For special occasions there were home made noodles and broth that cooked all day. This recipe, however, was the one she made when she was in a hurry or just making a regular meal. Nothing special, she said. But either version was so good!!!!
Provided by Kathie Carr
Categories Pasta
Time 40m
Number Of Ingredients 9
Steps:
- 1. Cook chicken meat in water with vegetables, bouillon, and seasonings. When meat is done remove it from pot. Allow to cool and cut in bite sized pieces.
- 2. Return meat to pot and add noodles. Bring heat back up to a simmer, cover, and cook until noodles are done. Your dish should not be soupy but thick. If need be thicken the juices with a bit of Wondra flour stirred in. Adjust seasonings.
- 3. This dish is usually served over mashed potatoes in Northern Indiana.
GRANDMA NANCY'S ZEPPOLI
Provided by Food Network
Time 42m
Yield 50 servings
Number Of Ingredients 7
Steps:
- Dissolve the 3 packets of yeast in 2 cups of warm water. Let the mixture sit for a few minutes.
- Place flour and salt in large deep bowl. Add yeast mixture. The best way to mix this recipe is with your hands. Gradually add water while mixing until it resembles a loose doughy consistency, not too thick and not too watery. You may not have to use all the water. Make sure all the flour is combined. Transfer dough to a larger bowl. Cover with 2 medium size towels and put the bowl in a warm place for 2 hours to rest. After 2 hours, you will see that the dough has tripled in size and is ready for frying.
- Place 2 quarts of oil in deep pot (4 or 6 quart size). Heat oil until very hot. (Grandma did not use a thermometer. She knew the oil was ready by dropping a small amount of dough into the pot).
- You can use a large serving spoon, but we still use our hands, drop golf-ball size piece of dough into hot oil. Fry 1 side for a minute until golden brown. Turn over and fry for another minute. Drain in a large colander (Italians call it the scolapasta).
- Transfer drained zeppoli to large platter and cover loosely with foil to keep warm. When half the dough is used, combine the raisins with the remaining dough. Repeat the frying process until all the dough is used.
- Place the warm zeppolis on large serving platter. Serve with powered sugar.
NOT GRANDMA'S CREAMED CHICKEN & BISCUITS
The original recipe is from Grandma's Kitchen Treasured Family Recipes. The fat content was so high that I would never dream of serving it to my family. With the reduced fat contents that I used, I've found this to be delicious. When I don't have leftover cooked chicken, I buy a small precooked rotisserie chicken at the market.
Provided by lambchop
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350*F.
- Spray the bottom and sides of an 11x7-inch baking dish with cooking spray.
- Chop the onion.
- heat olive oil in a nonstick skillet over medium high heat and saute onion until tender.
- Combine onion, spinach, chicken, soup, sour cream, milk and pimiento in a medium bowl and mix well.
- spoon mixture into prepared baking dish.
- Bake for 15 min.
- Remove from oven.
- Sprinkle baked layer with 3/4 cup of cheddar.
- Arrange biscuits in a single layer over top.
- Sprinkle with remaining cheddar.
- Bake until biscuits are golden brown and the sauce is bubbly, about 20min.
- or longer.
Nutrition Facts : Calories 474.2, Fat 15.6, SaturatedFat 5, Cholesterol 117.3, Sodium 1040.7, Carbohydrate 31.7, Fiber 1.7, Sugar 7.9, Protein 49.7
GRANDMA'S HOMEMADE CHICKEN NOODLES
This is an inexpensive meal for the whole family. Nice thick, homemade egg noodles in a chicken broth. My grandmother and mother both made this all the time when I was growing up and it was a household favorite.
Provided by George Cooks
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- The chicken can be whole pieces or bite sized whatever you prefer. I like to cut chicken breast into bite sized pieces.
- In a large soup pot boil chicken in water or chicken broth. Add garlic, salt and pepper to taste.
- While chicken is boiling combine flour, salt and eggs into a large mixing bowl. Start with a 1/4 cup of milk and add more milk or flour to get a pie crust type consistency.
- Roll out dough on a floured surface as thin as you like remembering that the noodles will probably double in thickness when cooking (Thinner the better in my mind). Cut the noodles with a pizza or noodle cutter. I typically cut them into 1/2 inch by 5 inch pieces.
- If the chicken is finished cooking then add the noodles into the boiling broth and cook until done. (If they are not finished you will see a white center, the noodles turn yellow when cooked) Takes about 5 minutes to cook at the thickness that I roll the noodles.
- Add the worcestershire sauce and butter.
- Serve in a bowl or plate depending on if you want lots of broth or not and I recommend sprinkling parmesean cheese over the top when finished.
Nutrition Facts : Calories 550.5, Fat 17.4, SaturatedFat 7.2, Cholesterol 254.8, Sodium 449, Carbohydrate 72.9, Fiber 2.5, Sugar 0.8, Protein 22.9
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