Best 7 Chicken And Biscuit Casserole Recipes

CHICKEN, RICE, AND BISCUIT CASSEROLE

Steps:

• Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Pour just enough water into a large skillet to cover the bottom in a shallow layer; add chicken pieces in a single layer. Season chicken with salt and pepper. Turn heat to medium-high and cook chicken, adding water as needed to keep pan wet, until no longer pink in the center and the juices run clear, 7 to 10 minutes; drain liquid.
• Stir cooked rice, cooked chicken, cream of chicken soup, milk, and Mexican blend cheese together in a casserole dish. Smooth the top of the mixture with the back of a spoon. Arrange biscuit dough over the bottom layer, breaking dough pieces as needed to get maximum coverage and to avoid overlap.
• Bake in preheated oven until the biscuit topping is golden brown and the bottom layer is heated through completely, 20 to 35 minutes.

BISCUIT-TOPPED CHICKEN AND CHEESE CASSEROLE

Steps:

• Heat oven to 375°F. In 8-inch square (2-quart) glass baking dish, mix chicken, corn, soup and cheese.
• In medium bowl, stir Bisquick mix and milk with fork or wire whisk until soft dough forms. Place dough on surface dusted with Bisquick mix. Knead 10 times. Roll into 7 1/2-inch round, 1/2 inch thick. With 2 1/2-inch round cutter, cut 6 biscuits. Place on chicken mixture.
• Bake 20 to 25 minutes or until biscuits are golden brown.

CHEESY CHICKEN AND BISCUIT CASSEROLE

Steps:

• Preheat oven to 350°F
• Melt the butter in a frying pan over medium heat and add the chopped onion. Sauté until tender.
• Add milk, sour cream, and soup. Heat through.
• Add 1/2 cup cheese and spoon into an 8x8 inch baking dish.
• Lay biscuits side by side on top of the mixture. Sprinkle remaining cheese on top.
• Bake for 20 minutes or until biscuits are golden brown.

CHICKEN AND BISCUIT CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• In a skillet, melt the butter over medium-high heat. Cook and stir the garlic, onion, celery, and carrots in butter until tender. Mix in the flour, sugar, salt, 1 teaspoon dried basil, and pepper. Stir in broth, and bring to a boil. Stirring constantly, boil 1 minute, reduce heat, and stir in peas. Simmer 5 minutes, then mix in chicken. Transfer mixture to the prepared baking dish.
• In a medium bowl, combine the baking mix and 2 teaspoons dried basil. Stir in milk to form a dough. Divide the dough into 6 to 8 balls. On floured wax paper, use the palm of your hand to flatten each ball of dough into a circular shape; place on top of chicken mixture.
• Bake in the preheated oven for 30 minutes. Cover with foil, and bake for 10 more minutes. To serve, spoon chicken mixture over biscuits.

MAGIC CHICKEN AND BISCUIT CASSEROLE RECIPE - (4.4/5)

Steps:

• Heat oven to 350° F. In a 9X13 dish, place butter in cubes and allow to melt in the oven. Heat the broth and dissolve the bouillon, set aside. Remove the dish from the oven and layer chicken on top of the butter, do not stir. Place your favorite mix of vegetables and onions on top of the chicken, do not stir (I used corn, green peas, carrots, spinach and bell pepper). Top with the cheese, no stirring! Combine the biscuit mix and the milk, pour over the top and again, do not mix! Mix together the broth and the cream of chicken soup, pour THIS over the top of everything, again, DO NOT STIR...yep, it looks like a mess, but bake for 45-50 minutes and the magic happens! Remove when top is evenly browned and allow to sit for 5-10 minutes before serving.

CHICKEN AND BISCUIT CASSEROLE

Steps:

• 1. Preheat oven to 400 degrees.
• 2. Stir together the soup, milk, cheese and pepper in a 3-quart shallow baking dish. Stir in the vegetables and chicken. Bake for 15 minutes. Or until hot and bubbly. Stir.
• 3. Top with the biscuits. Bake for 15 minutes or until the biscuits are done and golden brown.
• 4. *** Serve with a salad.

CHICKEN AND BISCUIT CASSEROLE

Steps:

• 1. Preheat oven to 400 degrees
• 2. In medium saucepan, combine first seven ingredients; heat until hot and bubbly. Pour hot chicken in non greased shallow asking dish.
• 3. In medium mixing bowl,combine, baking powder and salt; stir to blend. Using pastry blender or fork, cut in butter until consistency of coarse meal. Add milk, stir until a soft dough forms.
• 4. Turn dough out on floured surface; sprinkle lightly with flour. Knead gently 10 to 12 times until no longer sticky. Roll out and press to 1/2- inch thickness; cut with 2- inch floured cutter.
• 5. Arrange biscuits over hot mixture. Bake 18 to 20 minutes or until golden brown. Sprinkle with 1/4 cup cheese; and return to oven for 5 minutes.