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Chicken & Biscuits

Chicken & Biscuits recipe
photo by:kraft
Just one look at this hot and creamy classic Southern casserole and you just know you'll be putting chicken and biscuits on the menu soon!
time
prep:
15 min
total:
50 min
servings
total:
6 servings
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posted:
8/17/2009
I made this for my family, who are really picky, and they loved it! Even my little sister who doesn't eat anything with vegetables in it! I did some things different based on other reviews and it turned out perfect!I read that it was too rich so i added some milk to the chicken mixture and i also used fresh vegetables, I cut up potatoes, carrots, and onions, I also read that it was too runny so I added some more cheese, oh and I used frozen biscuits instead and they turned out perfect. My family loved it, and believe me to please a family of five (ALL five of them)is really hard to do! Love this recipe!
posted:
7/27/2009
Soooo good
posted:
7/15/2009
My husband loves this recipe. He always takes the leftovers to work.
posted:
7/13/2009
very easy to make and very good too. I use can biscuits and just bake as directed on the can.
posted:
6/12/2009
It was a nice dinner and very easy and quick to make! The only thing I would change is to leave the cheese out. I'm not a real big cheese person and to me the cheese kind of over did it for me. All in all though I would make this again when I need a quick meal. :)
posted:
5/27/2009
My friends and family really like this recipe. I have used it to take to "shut ins" and they have requested the recipe. However, I bake separate bisquits, add more chicken and decrease the amount of veggies for a richer flavored casserole. When I tried the original recipe, the bisquits were too soggy on the bottom.
posted:
5/23/2009
My family loves this recipe. I love it too because it's so quick and easy.
posted:
5/13/2009
My kids loved this too!!
posted:
4/11/2009
I completely overhauled this recipe to meet the needs of boyfriend who is completely ANTI-veggies (for the record, I love the original)! I mixed the cream of chicken soup and sour cream, added a can of mexicorn and a can of rotel (both drained), added 3 cups of shredded rotissere chicken, and a 1 1/2 cups of low fat mexican cheese blend. I seasoned this with dried cilantro and salt and pepper and topped it with the refridgerated buttermilk biscuits. After baking it I served it with taco sauce. Very tasty! Next time I will add either taco seasoning or chipoltes in adobo to spice it up a bit!
posted:
4/7/2009
i was looking for something without pasta this was my choice. excellant! i would ad a some flour just a little runny
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