CHICKEN CHEESE BISCUIT CASSEROLE RECIPES
CHEESY CHICKEN AND BISCUIT CASSEROLE RECIPE - FOOD.COM
Make and share this Cheesy Chicken and Biscuit Casserole recipe from Food.com.
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 4-6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 778, FatContent 49.2, SaturatedFatContent 22.5, CholesterolContent 96, SodiumContent 1877, CarbohydrateContent 57.6, FiberContent 0.2, SugarContent 1.2, ProteinContent 27.1
BISCUIT-TOPPED CHICKEN AND CHEESE CASSEROLE RECIPE ...
Solve the midweek dinner dilemma with this cheesy chicken bake made with Bisquick® mix and just five other ingredients.
Provided by Betty Crocker Kitchens
Total Time 40 minutes
Prep Time 15 minutes
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 470 , CarbohydrateContent 37 g, CholesterolContent 80 mg, FatContent 2 1/2 , FiberContent 2 g, ProteinContent 28 g, SaturatedFatContent 11 g, ServingSize 1 Serving, SodiumContent 1190 mg, SugarContent 5 g, TransFatContent 1 1/2 g
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I always get rave reviews when I bring this casserole to my son's Cub Scouts meetings. It's the perfect comfort meal after a long day. —Sarah Phillips, East Lansing, Michigan
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Calories 357 calories per serving
- Preheat oven to 425°. In a 6-qt. stockpot, heat butter over medium-high heat. Add onion, celery and carrots; cook and stir 3-5 minutes or until tender. Add garlic; cook and stir 1 minute longer. Stir in flour, salt and pepper until blended; gradually whisk in broth. Bring to a boil, stirring constantly; cook and stir over medium heat 4-6 minutes or until thickened. Add chicken., Transfer to a greased 13x9-in. baking dish. Bake, uncovered, 20 minutes. Meanwhile, in a large bowl, combine biscuit mix and milk just until moistened. Turn onto a lightly floured surface; knead gently 8-10 times. Roll dough into a 12x8-in. rectangle. Sprinkle with cheese and peppers. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut crosswise into 1-in.-thick slices. Place slices on top of hot chicken mixture. Bake, uncovered, 15-20 minutes or until biscuits are golden brown.
Freeze option: Cool baked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 425°. Bake casserole, covered, 40 minutes or until heated through and a thermometer inserted in center reads 165°.
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Category Dinner
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