CHICKEN AND BISCUIT BAKE RECIPES

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CHICKEN BISCUIT SKILLET RECIPE: HOW TO MAKE IT



Chicken Biscuit Skillet Recipe: How to Make It image

My mother always made this when we were growing up. Now I make it for my own husband and kids. I use the small biscuits because they brown up so nicely on top. I also add mushrooms to this recipe sometimes because my family loves 'em. —Keri Boffeli, Monticello, Iowa

Provided by Taste of Home

Categories     Dinner

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 6 servings.

Number Of Ingredients 9

1 tablespoon butter
1/3 cup chopped onion
1/4 cup all-purpose flour
1 can (10-1/2 ounces) condensed chicken broth, undiluted
1/4 cup fat-free milk
1/8 teaspoon pepper
2 cups shredded cooked chicken breast
2 cups frozen peas and carrots (about 10 ounces), thawed
1 tube (12 ounces) refrigerated buttermilk biscuits, quartered

Steps:

  • Preheat oven to 400°. Melt butter in a 10-in. cast-iron or other ovenproof skillet over medium-high heat. Add onion; cook and stir until tender, 2-3 minutes. , In a small bowl, mix flour, broth, milk and pepper until smooth; stir into pan. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Add the chicken and peas and carrots; heat through. Arrange quartered biscuits over stew. Bake until biscuits are golden brown, 15-20 minutes.

Nutrition Facts : Calories 320 calories, FatContent 11g fat (4g saturated fat), CholesterolContent 42mg cholesterol, SodiumContent 861mg sodium, CarbohydrateContent 36g carbohydrate (4g sugars, FiberContent 2g fiber), ProteinContent 22g protein.

CHICKEN-BACON-RANCH BUBBLE-UP BAKE RECIPE - PILLSBURY.COM



Chicken-Bacon-Ranch Bubble-Up Bake Recipe - Pillsbury.com image

Turn this delicious combo into a quick-prep dinner-bake everyone will love.

Provided by Erin

Total Time 40 minutes

Prep Time 10 minutes

Yield 6

Number Of Ingredients 6

1 1/2 lb boneless skinless chicken, cut into cubes
8 oz bacon, cooked, crumbled
1 1/4 cups ranch dressing
Pepper to taste
1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Southern Homestyle Original Biscuits (8 Count) or 1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Southern Homestyle Buttermilk Biscuits (8 Count)
1 cup shredded Cheddar cheese (4 oz)

Steps:

  • Heat oven to 350°F.
  • In 10- or 12-inch skillet, cook cubed 1 1/2 lb boneless skinless chicken until browned and no longer pink in center.
  • In ungreased 13x9-inch (3-quart) baking dish, place cooked chicken, 8 oz crumbled, cooked bacon and 1 1/4 cups ranch dressing; stir until chicken and bacon are evenly coated with dressing. Sprinkle with pepper to taste.
  • Separate dough into 8 biscuits. Cut each biscuit into 8 pieces. Evenly spread biscuit pieces over chicken mixture in dish.
  • Bake 20 to 25 minutes or until biscuit pieces are puffed and no longer doughy.
  • Sprinkle 1 cup shredded Cheddar cheese over top; bake 5 minutes longer or until cheese is melted. Cut into squares to serve.

Nutrition Facts : Calories 700 , CarbohydrateContent 37 g, CholesterolContent 110 mg, FatContent 5 , FiberContent 0 g, ProteinContent 38 g, SaturatedFatContent 15 g, ServingSize 1 Serving, SodiumContent 1430 mg, SugarContent 8 g, TransFatContent 0 g

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My mother always made this when we were growing up. Now I make it for my own husband and kids. I use the small biscuits because they brown up so nicely on top. I also add mushrooms to this recipe sometimes because my family loves 'em. —Keri Boffeli, Monticello, Iowa
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