CHICKEN BISCUIT BREAKFAST SANDWICH RECIPES

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BISCUIT-TOPPED CHICKEN AND VEGETABLE BAKE - PILLSBURY.COM



Biscuit-Topped Chicken and Vegetable Bake - Pillsbury.com image

A golden-brown crown of refrigerated biscuits tops chicken in an ultra-easy sauce of condensed soup and frozen veggies.

Provided by Pillsbury Kitchens

Total Time 55 minutes

Prep Time 30 minutes

Yield 6

Number Of Ingredients 6

1 (10 3/4-oz.) can condensed cream of chicken soup with herbs
1 (3-oz.) pkg. cream cheese, cubed
1/2 cup milk
1 (9-oz.) pkg. frozen diced cooked chicken breast
1 (1-lb.) pkg. frozen mixed vegetables
1 can (12 oz) refrigerated Pillsbury™ Flaky Layers Buttermilk Biscuits (10 Count)

Steps:

  • Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray.
  • In large saucepan, combine soup, cream cheese and milk; mix well. Cook over medium heat until mixture is hot and cream cheese is melted, stirring frequently. Stir in chicken and vegetables. Cook 10 to 15 minutes or until bubbly, stirring occasionally. Pour into sprayed baking dish.
  • Separate dough into 10 biscuits. Cut each biscuit in half crosswise. Arrange biscuit halves, curved side up, over chicken mixture around edge of baking dish.
  • Bake at 375°F. for 15 to 20 minutes or until biscuits are deep golden brown and mixture is bubbly.

Nutrition Facts : Calories 425 , CarbohydrateContent 42 g, CholesterolContent 55 mg, FatContent 3 1/2 , FiberContent 4 g, ProteinContent 22 g, SaturatedFatContent 7 g, ServingSize 1/6 of Recipe, SodiumContent 1300 mg, SugarContent 12 g

SLOW-COOKER BISCUIT CHICKEN POT PIE RECIPE - PILLSBURY.COM



Slow-Cooker Biscuit Chicken Pot Pie Recipe - Pillsbury.com image

Flip on the slow-cooker for an easy chicken stew with fresh and frozen vegetables, then top with refrigerated flaky biscuits baked golden brown.

Provided by Pillsbury Kitchens

Total Time 140 minutes

Prep Time 10 minutes

Yield 6

Number Of Ingredients 9

1 1/4 lb boneless skinless chicken thighs
1 medium onion, chopped (1/2 cup)
1/2 teaspoon poultry seasoning
1/2 teaspoon dried thyme leaves
1/4 teaspoon pepper
1 jar (18 oz) chicken gravy
2 medium stalks celery, cut into 1/2-inch slices (3/4 cup)
1 bag (12 oz) frozen mixed vegetables
6 biscuits from 1 bag (37.4 oz) frozen Pillsbury™ Grands!™ Flaky Layers Biscuits (20 Count)

Steps:

  • Spray 3 1/2- to 4-quart slow cooker with cooking spray. Place chicken in cooker. Top with onion, poultry seasoning, thyme, pepper, gravy and celery.
  • Cover; cook on Low heat setting 8 to 10 hours.
  • Gently stir frozen vegetables into chicken mixture. Increase heat setting to High. Cover; cook 30 minutes longer.
  • Meanwhile, heat oven to 375°F. Bake biscuits as directed on bag.
  • Spoon about 1 cup chicken mixture onto each of 6 plates. Top with split biscuits.

Nutrition Facts : Calories 450 , CarbohydrateContent 36 g, CholesterolContent 60 mg, FatContent 2 1/2 , FiberContent 2 g, ProteinContent 27 g, SaturatedFatContent 7 g, ServingSize 1 Serving, SodiumContent 1060 mg, SugarContent 8 g, TransFatContent 2 1/2 g

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