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Heat oven to 425 degrees. Spray a 2-quart glass baking dish with no-stick cooking spray (my square casserole measures 8-1/2 X 8-1/2 X 2-1/2); set aside. Generously spray a large skillet with no-stick cooking spray. Saute onions until tender and "clear", but not brown. Stir in chicken,

Heat oven to 425 degrees. Cook onion in 2 tablespoons butter over medium heat, 3 minutes or until tender. Add water, broth, 1/4 cup flour, seasoning and salt; cook 3 minutes or until thickened. Stir in chicken and vegetables. Pour into 2 quart casserole.

(NAPSA) - Treat your family tonight by serving tried-and-true chicken and biscuits together in a warm, inviting casserole. Chicken and Biscuits Casserole is easy to make because the recipe calls for ingredients you probably already have on hand, such as chicken, frozen vegetables and refrigerated

Creamed Chicken 'n Biscuits 2 cups all purpose flour 1 tablespoon baking powder 1 teaspoon salt 2/3 cup milk 1/3 cUp vegetable oil 1/4 cup finely chopped onion 1/4 cup butter or margarine 1/4 cup all purpose flour 1/2 teaspoon salt 1/8 teaspoon pepper 2 cups milk or chicken broth 2 cups chopped

This is my version of Campbell's Easy Chicken and Biscuits. It makes great use of leftover chicken, and is a fast and easy meal.

Thanks to a rotisserie chicken, this casserole can be made in a flash.
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Chicken Biscuits Casserole