CHICKEN AND BISCUITS RECIPE BISQUICK RECIPES

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CHICKEN AND BISCUITS RECIPE - BETTYCROCKER.COM



Chicken and Biscuits Recipe - BettyCrocker.com image

Your family will be running—not walking—to the dinner table when you serve up this mouth-watering and hearty meal of creamy chicken and biscuits. This delicious and indulgent dish goes from kitchen to table in only 30 minutes, making it a great choice for busy weeknights. Sure, this homemade meal looks like it took hours to make, but dinner can be ready in a flash thanks to time-saving substitutions like using Bisquick™ mix to create light and flaky biscuits, using frozen vegetables instead of fresh and adding jarred alfredo sauce to create a creamy broth for the chicken and vegetables. If you’re a fan of leftovers, these chicken and biscuits reheat nicely, so be sure to double the recipe so you’ll have enough for second helpings tonight and lunch tomorrow!

Provided by Betty Crocker Kitchens

Total Time 30 minutes

Prep Time 30 minutes

Yield 6

Number Of Ingredients 9

2 1/4 cups Original Bisquick™ mix
2/3 cup milk
1 tablespoon vegetable oil
4 boneless skinless chicken breasts (about 1 1/4 lb), cut into 1-inch pieces
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried thyme leaves
1/4 teaspoon pepper
1/2 teaspoon Dijon mustard
1 bag (12 oz) frozen mixed vegetables
1 container (10 oz) refrigerated Alfredo pasta sauce

Steps:

  • Heat oven to 450°F. In medium bowl, stir Bisquick mix and milk until soft dough forms. On ungreased cookie sheet, drop dough by 6 spoonfuls. Bake 8 to 10 minutes or until golden brown.
  • Meanwhile, in 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken, thyme and pepper in oil, stirring occasionally, until chicken is no longer pink in center.
  • Stir in remaining ingredients; reduce heat to medium. Cover; cook 6 to 8 minutes, stirring occasionally, until hot. Split biscuits; serve chicken mixture over biscuits.

Nutrition Facts : FatContent 3 1/2 , ServingSize 1 Serving, TransFatContent 1 g

COUNTRY CHICKEN AND BISCUITS RECIPE - BETTYCROCKER.COM



Country Chicken and Biscuits Recipe - BettyCrocker.com image

Enjoy a homespun and hearty chicken and vegetable casserole baked under tender biscuits, just like grandma used to make.

Provided by Betty Crocker Kitchens

Total Time 1 hours 0 minutes

Prep Time 30 minutes

Yield 12

Number Of Ingredients 10

6 cups cut-up cooked chicken
1 1/4 cups chopped onions
1 1/4 cups chopped celery stalks
1 bag (12 oz) frozen mixed vegetables
3 1/2 cups Progresso™ chicken broth (from 32-oz carton)
1/3 cup cornstarch
3/4 cup cold water
2 tablespoons chopped fresh parsley
3 1/3 cups Original Bisquick™ mix
1 cup milk

Steps:

  • Heat oven to 400°F. Heat chicken, onions, celery, mixed vegetables and chicken broth to boiling in 5-quart Dutch oven. Stir cornstarch into cold water until dissolved; stir into chicken mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in parsley. Pour into ungreased rectangular pan, 13x9x2 inches.
  • Stir Bisquick mix and milk until soft dough forms. Drop by 30 teaspoonfuls onto chicken mixture.
  • Bake 25 to 30 minutes or until biscuits are golden brown.

Nutrition Facts : Calories 305 , CarbohydrateContent 29 g, CholesterolContent 60 mg, FiberContent 2 g, ProteinContent 25 g, SaturatedFatContent 3 g, ServingSize 1 Serving, SodiumContent 870 mg

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