HOMESTYLE CHICKEN AND BISCUITS RECIPE | FOOD NETWORK
Pressed for time? This delectable casserole has everything you're looking for, chicken, veggies, biscuits, and a cheesy creamy sauce, ready to serve in just 45 minutes!
Provided by Food Network
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat the oven to 400 degrees F. Stir the soup, milk, cheese and black pepper in a 3-quart shallow baking dish. Stir in the vegetables and chicken.
- Bake for 15 minutes or until the chicken mixture is hot and bubbling. Stir the chicken mixture. Top the chicken mixture with the biscuits.
- Bake for 15 minutes or until the biscuits are golden brown.
CHICKEN STEW WITH BISCUITS RECIPE | INA GARTEN | FOOD NET…
Provided by Ina Garten
Categories main-dish
Total Time 1 hours 15 minutes
Prep Time 30 minutes
Cook Time 45 minutes
Yield 8 servings
Number Of Ingredients 21
Steps:
- Preheat the oven to 375 degrees F.
- Place the chicken breasts on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.
- In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and the heavy cream. Add the cubed chicken, carrots, peas, onions, and parsley. Mix well. Place the stew in a 10 x 13 x 2-inch oval or rectangular baking dish. Place the baking dish on a sheet pan lined with parchment or wax paper. Bake for 15 minutes.
- Meanwhile, make the biscuits. Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. Add the half-and-half and combine on low speed. Mix in the parsley. Dump the dough out on a well-floured board and, with a rolling pin, roll out to 3/8-inch thick. Cut out twelve circles with a 2 1/2-inch round cutter.
- Remove the stew from the oven and arrange the biscuits on top of the filling. Brush them with egg wash, and return the dish to the oven. Bake for another 20 to 30 minutes, until the biscuits are brown and the stew is bubbly.
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CHICKEN STEW WITH BISCUITS RECIPE | INA GARTEN | FOOD NET…
From foodnetwork.com
Reviews 4.8
Total Time 1 hours 15 minutes
Category main-dish
Cuisine american
Reviews 4.8
Total Time 1 hours 15 minutes
Category main-dish
Cuisine american
- Remove the stew from the oven and arrange the biscuits on top of the filling. Brush them with egg wash, and return the dish to the oven. Bake for another 20 to 30 minutes, until the biscuits are brown and the stew is bubbly.
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TOP SECRET RECIPES | KELLOGG'S EGGO WAFFLES RECIPE
On November 18, 2009 Kellogg Co. reported a nationwide shortage of its popular Eggo frozen waffles until the middle of 2010 because of interruptions at two of the four plants that make them. Historic amounts of rain closed a plant in Atlanta, and production lines at the bakery in Rossville, Tennessee were closed indefinitely for repairs. Once I heard the news I bounced to my local supermarket and snagged some of the last few boxes of Eggos on the freezer shelves to pound out a recipe for the homestyle version of these waffles (plus three other popular varieties—see Tidbits). Now the Eggo-deprived could fill the hole in their freezer with a worthy substitute until the real Eggos returned. But I never did print the recipe in a book.
Eggo Waffles are round, so I looked everywhere for a waffle iron that will produce round waffles small enough to fit into your toaster. No such luck. I finally called off the search when I decided that waffle shape is an unimportant detail. What really matters is that your waffles taste the same as Eqqo Waffles, and heat up the same way in a toaster as Eggo Waffles when you are ready to serve them. So that’s how I designed this clone.
With this recipe you make waffles that are slightly undercooked so that they can be frozen and reheated later in a standard toaster without overcooking. Most waffle irons produce rectangular waffles that fit nicely into a toaster, but even the waffles that come out of round waffle irons are easy to break in half or in quarters so that they completely fit all the way into the toaster slot when you’re ready to eat them. Just be sure to set your toaster on its lowest or second lowest setting when you heat them up.
Today Eggo Waffles are plentiful on store shelves. But if there is ever another shortage in this waffle’s future, you are now prepared.
Find more of your favorite breakfast copycat recipes here.
From topsecretrecipes.com
Reviews 4.1
Total Time 10 minutes0S
Calories 610 calories per serving
From topsecretrecipes.com
Reviews 4.1
Total Time 10 minutes0S
Calories 610 calories per serving
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PIZZA HUT PAN PIZZA COPYCAT RECIPE | TOP SECRET RECIPES
The secret to perfect pan pizza is pressing the dough into a well-oiled pan (Pizza Hut uses soybean oil), then the pan is covered and the dough rises in a heated cabinet for 45 to 60 minutes. When the dough is topped, the edge is sprayed with a butter-flavored “food release” and the pie is baked at 500 degrees F until perfectly browned on top. You can use a 9-inch, 12-inch, or 15-inch deep dish pizza pan or cake pan for this recipe, and you’ll want to preheat your oven with a pizza stone in it to simulate the type of oven used at the chain. The hot ceramic surface of the pizza stone will cause the oil in the pan to cook the bottom of the dough so that it’s brown and crispy like an authentic pan pizza crust should be. I tried making the dough with cake flour, all-purpose flour, superfine “00” flour, bread flour and many combinations of these different flours which all contain varying amounts of gluten. I even tried rising the dough slowly in the refrigerator for various lengths of time as long as up to four days. But after a month of testing and about 30 pan pizzas later, I found the best dough to be straight bread flour, and to let the dough rise at room temperature. I did find that if you let the dough rest for at least 4 hours before the final rise in the pizza pan you will get the best texture with the perfect chewy bite to it.
Try my clone recipes for Pizza Hut Stuffed Crust Pizza and Tuscani Creamy Chicken Alfredo Pasta here.Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.
From topsecretrecipes.com
Reviews 5.0
Total Time 2 hours 10 minutes0S
Calories 390 calories per serving
From topsecretrecipes.com
Reviews 5.0
Total Time 2 hours 10 minutes0S
Calories 390 calories per serving
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