Best 15 Cheesy Chicken And Biscuit Casserole Recipes

CHICKEN AND BISCUIT CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• In a skillet, melt the butter over medium-high heat. Cook and stir the garlic, onion, celery, and carrots in butter until tender. Mix in the flour, sugar, salt, 1 teaspoon dried basil, and pepper. Stir in broth, and bring to a boil. Stirring constantly, boil 1 minute, reduce heat, and stir in peas. Simmer 5 minutes, then mix in chicken. Transfer mixture to the prepared baking dish.
• In a medium bowl, combine the baking mix and 2 teaspoons dried basil. Stir in milk to form a dough. Divide the dough into 6 to 8 balls. On floured wax paper, use the palm of your hand to flatten each ball of dough into a circular shape; place on top of chicken mixture.
• Bake in the preheated oven for 30 minutes. Cover with foil, and bake for 10 more minutes. To serve, spoon chicken mixture over biscuits.

EASY CHEESY CHICKEN AND BISCUIT CASSEROLE

Steps:

• Preheat oven to 375 degress. Lightly spray 3 quart (9x13) casserole dish with cooking spray.
• In a large skillet, lightly spray with cooking spray and sauté onions for a few minutes until softened. Add frozen veggies to pan and stir together until the veggies are warmed. Add cooked chicken, thyme, and then salt & pepper to taste.
• Add the chicken and vegetable mixture to the casserole dish, pour chicken gravy into the dish and stir until combined well. Evenly sprinkle with the shredded cheddar on top.
• In medium bowl add Bisquick mix and garlic salt. Stir together. Then, add the milk. Mix until a soft dough forms. (If mixture does not seem moist enough add one or two tablespoons of water)
• With a metal spoon drop biscuit dough on top of the cheddar. You will have enough to make 12 biscuits.
• Bake for 20-23 minutes or until biscuits are golden on top. Let sit for a few minutes before cutting into. Enjoy!

CHEESY CHICKEN AND BISCUIT CASSEROLE

Steps:

• Into a bowl, mix together cream of chicken soup, milk, and 1/3 cup of cheddar cheese.
• Pour a small amount of the soup mixture into a greased 8x8 inch baking pan.
• Open the can of biscuits. Separate and roll/flatten out each biscuit.
• In a bowl, combine shredded chicken and remaining 1/3 cup of cheddar cheese.
• Divide mixture between the 8 biscuits. Then seal the biscuit and place seam side down into baking pan on top on soup.
• Then cover all the biscuits with the remaining soup mixture.
• Bake at 350°F for 25-30 minutes or until golden brown and bubbling.

FAST AND EASY CHICKEN AND BISCUIT CASSEROLE

Steps:

• Gather the ingredients.
• Heat the oven to 375 F. Lightly butter a 2-quart baking dish.
• In a medium saucepan, combine the cubed cooked chicken, condensed soup, green beans, mushrooms, cheese, and mayonnaise. Heat until hot and bubbling.
• Pour the chicken mixture into the prepared 2-quart baking dish.
• Separate the biscuits and arrange them over the hot chicken mixture.
• Brush the biscuits with the melted margarine or butter and then sprinkle some of the seasoned breadcrumbs over each biscuit.
• Bake in the heated oven for about 30 minutes, or until the biscuits are golden brown.

CHEESY CHICKEN AND BISCUIT CASSEROLE

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.

EASY SOUR CREAM & CHICKEN BISCUIT CASSEROLE

Steps:

• Heat oven to 375ºF.
• Combine soup and 1/2 cup sour cream in 8-inch square baking dish. Stir in chicken, vegetables and cheese.
• Mix baking mix, remaining sour cream and milk just until mixture forms soft dough.
• Spoon into 6 mounds over chicken mixture. Bake 35 min. or until biscuits are golden brown and chicken mixture is hot and bubbly.

CHICKEN, CHEESE, AND BISCUITS

Steps:

• In a saucepan, heat margarine until hot and bubbly. Add flour, mustard, and sage; stir quickly to combine. Stirring constantly, add milk. Cook and stir until smooth.
• Add bouillon and pepper, and mix well. Reduce heat to low. Cook, stirring occasionally, until mixture is thick, 5 to 10 minutes.
• Stir in the cheese, and cook until melted. Add the chicken, mushrooms, and green beans. Cook until heated through, 3 to 5 minutes.
• Pour chicken mixture into a lightly greased 9x13 inch baking dish. Separate biscuits into 2 layers, making 10 circles. Arrange biscuits over chicken mixture.
• Bake, uncovered, at 400 degrees F (205 degrees C) until biscuits are golden, about 10 to 12 minutes.

CHICKEN & CHEDDAR BISCUIT CASSEROLE

Steps:

• 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°.

CHEESY CHICKEN AND BISCUIT BAKE

Steps:

• Preheat the oven to 400 degrees F.
• Spray a 9x11 cake pan with non-stick cooking spray, lightly.
• In a small mixing bowl, combine meat, soup and vegetables.
• Spread mixture evenly in the pan.
• Top with shredded cheese.
• In another mixing bowl, combine the flour, baking powder and salt. Mix well or sift together.
• Add milk and oil.
• Mix well with a fork until all dry ingredients are moist.
• Drop biscuit dough by spoonfuls over the soup mixture. Don't worry of the dough balls don't touch - they swell when cooking.
• Bake 15-20 minutes or until tops of biscuits are starting to brown and visible soup is bubbling nicely.
• Remove from oven and let sit 10 minutes before serving.

CHEESY CHICKEN AND BISCUIT BAKE

Steps:

• Heat oven to 425°F for any type 13x9-inch pan. For easy cleanup, spray bottom and sides of pan with cooking spray.
• Stir hot water, 3/4 cup milk, Creamy Sauce, uncooked Potatoes, Sauce Mix and cheese in pan. Add chicken.
• Stir 3/4 cup milk and the Topping mix in 2-cup measuring cup or medium bowl just until moistened (batter will be thin and lumpy). Pour slowly and evenly over chicken and potatoes (most of batter will sink into liquid).
• Bake uncovered 35 to 40 minutes for glass, dark or nonstick pan, 43 to 48 minutes for shiny metal pan, or until top is light golden brown.

CHICKEN AND BROCCOLI CASSEROLE WITH CHEESY BISCUIT TOPPING

Steps:

• Heat oven to 425°F. Spray 2-quart casserole or 8-inch square glass baking dish with cooking spray. In casserole or baking dish, mix soup and milk until well blended. Stir in chicken, broccoli and pimientos.
• Cover and bake casserole about 25 minutes or until bubbly.
• About 5 minutes before removing casserole from oven, make biscuit mix as directed on package, using water. Drop dough by 8 large spoonfuls onto chicken mixture around the edges. Sprinkle with chives.
• Bake uncovered 12 to 17 minutes or until bubbly and biscuits are golden brown.

CHEESY CHICKEN BROCCOLI CASSEROLE

Steps:

• In a greased 2-qt. baking dish, layer chicken and broccoli. Combine the soup, sour cream and lemon juice; spread over broccoli. Sprinkle with cheese. Bake, uncovered, at 350° for 30-35 minutes or until bubbly and cheese is melted.

CHICKEN AND BISCUIT CASSEROLE RECIPE - (4/5)

Steps:

• Preheat oven to 375°F. In a medium bowl, stir to mix the soup, sour cream, butter, chicken, cheese and milk. Pour the mixture into a 9 x 13" pan. Top with the biscuits. Bake 35 minutes or until the biscuit topping is browned.

CHEESY CHICKEN AND BISCUITS

Steps:

• Heat oven to 400°F.
• Combine chicken, vegetables and VELVEETA in large bowl. Mix soup and sour cream until blended. Add to chicken mixture; mix lightly. Spoon into 13x9-inch baking dish sprayed with cooking spray.
• Add milk to baking mix; stir to form soft dough. Add bacon; mix well. Drop into 8 mounds over chicken mixture.
• Bake 23 to 25 min. or until chicken mixture is hot and bubbly, and biscuit topping is golden brown.

CHEESY SHRIMP AND RICE

Steps:

• Melt butter in a large skillet over medium heat. Saute shrimp until firm and pink, 3 to 4 minutes. Remove shrimp from skillet and set aside.
• Add mushrooms, celery, bell pepper, and onions to the skillet. Saute until all vegetables are tender, 7 to 8 minutes.
• Stir in flour, bouillon, seafood seasoning, garlic, and cayenne. Slowly add milk, stirring constantly. Bring to a boil and continue stirring until mixture starts to thicken. Add cooked rice, Cheddar cheese, and shrimp. Season with salt and pepper and stir to combine. Serve.