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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!
15 min
50 min
6 servings
Magazine Acquisition
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I made this for my mom and dad and they loved it was tasty with veggies!
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!
Soooo good
My husband loves this recipe. He always takes the leftovers to work.
very easy to make and very good too. I use can biscuits and just bake as directed on the can.
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. :)
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.
My family loves this recipe. I love it too because it's so quick and easy.
My kids loved this too!!
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!
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