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Thread: Baked chicken and biscuits

  1. #1
    Cheryl Guest

    Default Baked chicken and biscuits

    Sort of a Sandra Lee recipe, but very tasty.

    Canister of cresent rolls
    Leftover rotisarie chicken peices
    Fresh broccoli peices
    Can of cream of mushroom soup
    1/2 soup can milk
    teaspoon of cornstarch
    garlic powder
    onion powder
    parsley
    parmasiano reggiano
    Sea salt and fresh ground pepper to taste

    Steam the broccoli to just hot but crisp. Lightly butter a 9x13 baking dish
    and place the cresent rolls and bake.
    Mix the soup with milk and cornstarch and add spices.
    Drain broccoli and add layer of chicken and broccoli to baking dish between
    the cooked rolls
    Pour the soup mix over the chicken and broccoli and try not to smother the
    rolls
    Sprinkle generous amount of parm cheese and salt/pepper over the whole thing
    and bake for about 20 minutes

    enjoy.



  2. #2
    ChattyCathy Guest

    Default Re: Baked chicken and biscuits

    Cheryl wrote:

    > Sort of a Sandra Lee recipe, but very tasty.
    >
    > Canister of cresent rolls
    > Leftover rotisarie chicken peices
    > Fresh broccoli peices
    > Can of cream of mushroom soup
    > 1/2 soup can milk
    > teaspoon of cornstarch
    > garlic powder
    > onion powder
    > parsley
    > parmasiano reggiano
    > Sea salt and fresh ground pepper to taste
    >
    > Steam the broccoli to just hot but crisp. Lightly butter a 9x13 baking
    > dish and place the cresent rolls and bake.
    > Mix the soup with milk and cornstarch and add spices.
    > Drain broccoli and add layer of chicken and broccoli to baking dish
    > between the cooked rolls
    > Pour the soup mix over the chicken and broccoli and try not to smother the
    > rolls
    > Sprinkle generous amount of parm cheese and salt/pepper over the whole
    > thing and bake for about 20 minutes
    >
    > enjoy.


    I doubt it.

    I had to Google 'cresent rolls'. Turns out 'crescent rolls' are some
    Pillsbury(R) product. To be honest the whole recipe sounds really icky (to
    me). Of course I could be wrong...
    --
    Cheers
    Chatty Cathy

    Egg tastes better when it's not on your face...

  3. #3
    sf Guest

    Default Re: Baked chicken and biscuits

    On Tue, 15 Jul 2008 17:23:46 +0200, ChattyCathy
    <[email protected]> wrote:

    >
    >I had to Google 'cresent rolls'. Turns out 'crescent rolls' are some
    >Pillsbury(R) product. To be honest the whole recipe sounds really icky (to
    >me). Of course I could be wrong...


    Doesn't sound so horrible to me. A little sherry or brandy would
    really perk it up. I'd backward engineer and make it from scratch
    though. That's what I do with King Ranch Chicken.


    --
    I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

    Mae West

  4. #4
    kilikini Guest

    Default Re: Baked chicken and biscuits

    sf wrote:
    > On Tue, 15 Jul 2008 17:23:46 +0200, ChattyCathy
    > <[email protected]> wrote:
    >
    >>
    >> I had to Google 'cresent rolls'. Turns out 'crescent rolls' are some
    >> Pillsbury(R) product. To be honest the whole recipe sounds really
    >> icky (to me). Of course I could be wrong...

    >
    > Doesn't sound so horrible to me. A little sherry or brandy would
    > really perk it up. I'd backward engineer and make it from scratch
    > though. That's what I do with King Ranch Chicken.


    Yeah, I would think some sherry would work well in this recipe. I haven't
    had an appetite in so long, something easy like this just about appeals to
    me. I've got *no* energy anymore and I usually, ahem (sorry), end up
    involuntarily "disposing" whatever I eat, so if something kinda hits the
    spot, I go with it. I may just give this a try if I feel up to it. Sounds
    like simple comfort food to me.

    kili



  5. #5
    ChattyCathy Guest

    Default Re: Baked chicken and biscuits

    sf wrote:

    > On Tue, 15 Jul 2008 17:23:46 +0200, ChattyCathy
    > <[email protected]> wrote:
    >
    >>
    >>I had to Google 'cresent rolls'. Turns out 'crescent rolls' are some
    >>Pillsbury(R) product. To be honest the whole recipe sounds really icky (to
    >>me). Of course I could be wrong...

    >
    > Doesn't sound so horrible to me. A little sherry or brandy would
    > really perk it up. I'd backward engineer and make it from scratch
    > though. That's what I do with King Ranch Chicken.


    Yabut, if I am not mistaken, King Ranch Chicken generally calls for corn
    tortillas? I fail to see how the crescent rolls won't turn into a
    real 'soggy mess' (whether you 'smother' them with the soup mix or not).
    But.. each to their own <shrug>

    --
    Cheers
    Chatty Cathy

    Egg tastes better when it's not on your face...

  6. #6
    kilikini Guest

    Default Re: Baked chicken and biscuits

    ChattyCathy wrote:
    > sf wrote:
    >
    >> On Tue, 15 Jul 2008 17:23:46 +0200, ChattyCathy
    >> <[email protected]> wrote:
    >>
    >>>
    >>> I had to Google 'cresent rolls'. Turns out 'crescent rolls' are some
    >>> Pillsbury(R) product. To be honest the whole recipe sounds really
    >>> icky (to me). Of course I could be wrong...

    >>
    >> Doesn't sound so horrible to me. A little sherry or brandy would
    >> really perk it up. I'd backward engineer and make it from scratch
    >> though. That's what I do with King Ranch Chicken.

    >
    > Yabut, if I am not mistaken, King Ranch Chicken generally calls for
    > corn tortillas? I fail to see how the crescent rolls won't turn into a
    > real 'soggy mess' (whether you 'smother' them with the soup mix or
    > not). But.. each to their own <shrug>


    Personally, I think I'd make the sauce and pour it over rice. Kind of like
    a chicken ala king, thing. I'd probably add more veggies and definitely
    sherry. I'm really in the mood for something like that as tacky as it may
    be.

    kili <------ shrugging her shoulders



  7. #7
    sf Guest

    Default Re: Baked chicken and biscuits

    On Tue, 15 Jul 2008 18:52:57 +0200, ChattyCathy
    <[email protected]> wrote:

    >Yabut, if I am not mistaken, King Ranch Chicken generally calls for corn
    >tortillas? I fail to see how the crescent rolls won't turn into a
    >real 'soggy mess' (whether you 'smother' them with the soup mix or not).
    >But.. each to their own <shrug>


    I'd leave the dough flat and put it on top of everything else (it
    would be a crust), Cathy. I doubt they'd get soggy... at least pie
    crust doesn't, so it would be worth a try.


    --
    I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

    Mae West

  8. #8
    Steve Pope Guest

    Default Re: Baked chicken and biscuits

    <[email protected] > wrote:

    ><[email protected]> wrote:


    >>Yabut, if I am not mistaken, King Ranch Chicken generally calls for corn
    >>tortillas? I fail to see how the crescent rolls won't turn into a
    >>real 'soggy mess' (whether you 'smother' them with the soup mix or not).
    >>But.. each to their own <shrug>


    >I'd leave the dough flat and put it on top of everything else (it
    >would be a crust), Cathy. I doubt they'd get soggy... at least pie
    >crust doesn't, so it would be worth a try.


    Seems like any other "glop on puff pastry" rendition, many
    of which are considered haute cuisine.

    Steve

  9. #9
    Becca Guest

    Default Re: Baked chicken and biscuits

    Steve Pope wrote:
    > <[email protected] > wrote:
    >
    >> <[email protected]> wrote:

    >
    >>> Yabut, if I am not mistaken, King Ranch Chicken generally calls for corn
    >>> tortillas? I fail to see how the crescent rolls won't turn into a
    >>> real 'soggy mess' (whether you 'smother' them with the soup mix or not).
    >>> But.. each to their own <shrug>

    >
    >> I'd leave the dough flat and put it on top of everything else (it
    >> would be a crust), Cathy. I doubt they'd get soggy... at least pie
    >> crust doesn't, so it would be worth a try.

    >
    > Seems like any other "glop on puff pastry" rendition, many
    > of which are considered haute cuisine.
    >
    > Steve


    The recipe sounds kind of trashtastic, to me. If somebody cooked it, I
    would eat it!

    Becca

  10. #10
    Dimitri Guest

    Default Re: Baked chicken and biscuits


    "ChattyCathy" <[email protected]> wrote in message
    news:7A4fk.88728$[email protected]..
    > sf wrote:
    >
    >> On Tue, 15 Jul 2008 17:23:46 +0200, ChattyCathy
    >> <[email protected]> wrote:
    >>
    >>>
    >>>I had to Google 'cresent rolls'. Turns out 'crescent rolls' are some
    >>>Pillsbury(R) product. To be honest the whole recipe sounds really icky
    >>>(to
    >>>me). Of course I could be wrong...

    >>
    >> Doesn't sound so horrible to me. A little sherry or brandy would
    >> really perk it up. I'd backward engineer and make it from scratch
    >> though. That's what I do with King Ranch Chicken.

    >
    > Yabut, if I am not mistaken, King Ranch Chicken generally calls for corn
    > tortillas? I fail to see how the crescent rolls won't turn into a
    > real 'soggy mess' (whether you 'smother' them with the soup mix or not).
    > But.. each to their own <shrug>
    >
    > --
    > Cheers
    > Chatty Cathy
    >
    > Egg tastes better when it's not on your face...


    The King Ranch recipe has several variations one of the most common is
    substituting tortilla chips for the tortillas.

    3 lbs. chicken breasts, or 1 whole
    chicken, cooked, reserving one cup broth
    1 lg. onion, chopped
    1 lg. green pepper, chopped
    2 tbsp. margarine
    1 tsp. chili powder
    Dash garlic salt
    1 can cream of chicken soup
    1 can cream of mushroom soup
    1 can (10 oz.) Rotel tomatoes and
    green chilies, drained and crushed
    1/2 lb. Cheddar cheese, grated
    12 corn tortillas, cut into strips

    Bone chicken and cut into bite size pieces. Sauté onion and green pepper
    in margarine. Combine chili powder, garlic salt, soups, broth and Rotel.
    Place 1/2 of chicken in a large casserole; top with 1/2 soup mixture,
    tortilla strips, onion and green pepper, then cheese. Repeat layers. Cook
    covered at 350 degrees for 30 minutes; then uncover and bake an additional
    15 minutes. (*You can also use flour tortillas instead of corn.) Serves 8.
    Sylvia Michalewicz

    # 2

    1 can cream of mushroom soup
    1 can cream of chicken soup
    1 can Rotel tomatoes
    1 pt. sour cream
    2 c. shredded Monterey Jack cheese
    2 c. shredded sharp cheddar cheese
    3 c. cooked chicken
    1 lg. onion, chopped
    1 green pepper, chopped
    12 corn tortillas, cut into sm. pieces
    1 can chicken broth

    Soak tortilla pieces in chicken broth. Combine mushroom soup, chicken
    soup, Rotel tomatoes, cooked chicken, onion and green pepper. In large
    baking dish layer soup mixture, tortillas, sour cream, and cheeses. Bake at
    350 degrees for 30 minutes. Serves 6.



    --
    Old Scoundrel

    (AKA Dimitri)


  11. #11
    ChattyCathy Guest

    Default Re: Baked chicken and biscuits

    kilikini wrote:

    > ChattyCathy wrote:
    >> sf wrote:
    >>
    >>> On Tue, 15 Jul 2008 17:23:46 +0200, ChattyCathy
    >>> <[email protected]> wrote:
    >>>
    >>>>
    >>>> I had to Google 'cresent rolls'. Turns out 'crescent rolls' are some
    >>>> Pillsbury(R) product. To be honest the whole recipe sounds really
    >>>> icky (to me). Of course I could be wrong...
    >>>
    >>> Doesn't sound so horrible to me. A little sherry or brandy would
    >>> really perk it up. I'd backward engineer and make it from scratch
    >>> though. That's what I do with King Ranch Chicken.

    >>
    >> Yabut, if I am not mistaken, King Ranch Chicken generally calls for
    >> corn tortillas? I fail to see how the crescent rolls won't turn into a
    >> real 'soggy mess' (whether you 'smother' them with the soup mix or
    >> not). But.. each to their own <shrug>

    >
    > Personally, I think I'd make the sauce and pour it over rice. Kind of
    > like
    > a chicken ala king, thing. I'd probably add more veggies and definitely
    > sherry. I'm really in the mood for something like that as tacky as it may
    > be.
    >
    > kili <------ shrugging her shoulders


    I don't recall mentioning the term 'tacky', but if that's what you think, so
    be it. Soggy crescent rolls just don't appeal to me, that's all. IME, corn
    tortillas wouldn't get too soggy, so I guess that's why they are usually
    used for King Ranch Chicken. However, making the sauce and pouring it over
    rice sounds OK. And yes, more veggies and a bit of sherry wouldn't hurt
    either.

    --
    Cheers
    Chatty Cathy

    Egg tastes better when it's not on your face...

  12. #12
    kilikini Guest

    Default Re: Baked chicken and biscuits

    ChattyCathy wrote:
    > kilikini wrote:
    >>>
    >>> Yabut, if I am not mistaken, King Ranch Chicken generally calls for
    >>> corn tortillas? I fail to see how the crescent rolls won't turn
    >>> into a real 'soggy mess' (whether you 'smother' them with the soup
    >>> mix or not). But.. each to their own <shrug>

    >>
    >> Personally, I think I'd make the sauce and pour it over rice. Kind
    >> of like
    >> a chicken ala king, thing. I'd probably add more veggies and
    >> definitely sherry. I'm really in the mood for something like that
    >> as tacky as it may be.
    >>
    >> kili <------ shrugging her shoulders

    >
    > I don't recall mentioning the term 'tacky', but if that's what you
    > think, so be it. Soggy crescent rolls just don't appeal to me, that's
    > all. IME, corn tortillas wouldn't get too soggy, so I guess that's
    > why they are usually used for King Ranch Chicken. However, making the
    > sauce and pouring it over rice sounds OK. And yes, more veggies and a
    > bit of sherry wouldn't hurt either.


    No, you didn't say "tacky", *I* was just thinking that that's what everybody
    ELSE was thinking. Sometimes simple is good and easy. But, yeah, over
    rice, I think it would be good.

    kili



  13. #13
    kilikini Guest

    Default Re: Baked chicken and biscuits

    sf wrote:
    > On Tue, 15 Jul 2008 18:52:57 +0200, ChattyCathy
    > <[email protected]> wrote:
    >
    >> Yabut, if I am not mistaken, King Ranch Chicken generally calls for
    >> corn tortillas? I fail to see how the crescent rolls won't turn into
    >> a
    >> real 'soggy mess' (whether you 'smother' them with the soup mix or
    >> not). But.. each to their own <shrug>

    >
    > I'd leave the dough flat and put it on top of everything else (it
    > would be a crust), Cathy. I doubt they'd get soggy... at least pie
    > crust doesn't, so it would be worth a try.


    Like a pot pie? That would be do-able.

    kili



  14. #14
    Cheryl Guest

    Default Re: Baked chicken and biscuits

    "Becca" <beccaNo[email protected]> wrote in message
    news:[email protected]..
    > Steve Pope wrote:
    >> <[email protected] > wrote:
    >>
    >>> I'd leave the dough flat and put it on top of everything else (it
    >>> would be a crust), Cathy. I doubt they'd get soggy... at least pie
    >>> crust doesn't, so it would be worth a try.

    >>
    >> Seems like any other "glop on puff pastry" rendition, many
    >> of which are considered haute cuisine.
    >>
    >> Steve

    >
    > The recipe sounds kind of trashtastic, to me. If somebody cooked it, I
    > would eat it!
    >
    > Becca


    Trashtastic, I LOVE it! lol That should be in the title of the dish. To
    the doubters, the rolls really weren't mush. Maybe in a few places, but not
    total mush. Reminded me of pot pie, which is what I was going for. I like
    the idea of making it all from scratch. Might try that some time.


  15. #15
    rosie Guest

    Default Re: Baked chicken and biscuits

    On Jul 15, 10:23�am, ChattyCathy <cathy1...@mailinator.com> wrote:
    > Cheryl wrote:
    > > Sort of a Sandra Lee recipe, but very tasty.

    >
    > > Canister of cresent rolls
    > > Leftover rotisarie chicken peices
    > > Fresh broccoli peices
    > > Can of cream of mushroom soup
    > > 1/2 soup can milk
    > > teaspoon of cornstarch
    > > garlic powder
    > > onion powder
    > > parsley
    > > parmasiano reggiano
    > > Sea salt and fresh ground pepper to taste

    >
    > > Steam the broccoli to just hot but crisp. �Lightly butter a 9x13 baking
    > > dish and place the cresent rolls and bake.
    > > Mix the soup with milk and cornstarch and add spices.
    > > Drain broccoli and add layer of chicken and broccoli to baking dish
    > > between the cooked rolls
    > > Pour the soup mix over the chicken and broccoli and try not to smother the
    > > rolls
    > > Sprinkle generous amount of parm cheese and salt/pepper over the whole
    > > thing and bake for about 20 minutes

    >
    > > enjoy.

    >
    > I doubt it.
    >
    > I had to Google 'cresent rolls'. Turns out 'crescent rolls' are some
    > Pillsbury(R) product. To be honest the whole recipe sounds really icky (to
    > me). Of course I could be wrong...
    > --
    > Cheers �
    > Chatty Cathy
    >
    > Egg tastes better when it's not on your face...- Hide quoted text -
    >
    > - Show quoted text -


    Do you have to say something ugly ? If it doesn't sound good to you,
    then say NOTHING...


    Rosie

  16. #16
    Cheryl Guest

    Default Re: Baked chicken and biscuits

    "rosie" <[email protected]> wrote in message
    news:[email protected]...

    > Do you have to say something ugly ? If it doesn't sound good to you,
    > then say NOTHING...


    Doesn't bother me a bit! Actually I like feedback of all kinds. If not for
    her replies, the rest may not have even come. I don't pretend that I'm a
    super cook, but I like to try things and cooking for one sometimes the easy
    way is the only way to get a home cooked meal. Otherwise it's a sandwich or
    salad or something not even requiring cooking.


  17. #17
    sf Guest

    Default Re: Baked chicken and biscuits

    On Tue, 15 Jul 2008 17:43:48 +0000 (UTC), [email protected]
    (Steve Pope) wrote:

    >Seems like any other "glop on puff pastry" rendition, many
    >of which are considered haute cuisine.


    Never tried doing it myself, but what I've had wasn't bad.


    --
    I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

    Mae West

  18. #18
    cybercat Guest

    Default Re: Baked chicken and biscuits


    "Cheryl" <[email protected]> wrote in message
    news:[email protected] ..
    > Sort of a Sandra Lee recipe, but very tasty.
    >
    > Canister of cresent rolls
    > Leftover rotisarie chicken peices
    > Fresh broccoli peices
    > Can of cream of mushroom soup
    > 1/2 soup can milk
    > teaspoon of cornstarch
    > garlic powder
    > onion powder
    > parsley
    > parmasiano reggiano
    > Sea salt and fresh ground pepper to taste
    >
    > Steam the broccoli to just hot but crisp. Lightly butter a 9x13 baking
    > dish and place the cresent rolls and bake.
    > Mix the soup with milk and cornstarch and add spices.
    > Drain broccoli and add layer of chicken and broccoli to baking dish
    > between the cooked rolls
    > Pour the soup mix over the chicken and broccoli and try not to smother the
    > rolls
    > Sprinkle generous amount of parm cheese and salt/pepper over the whole
    > thing and bake for about 20 minutes
    >
    > enjoy.
    >


    My husband would LOVE this. I might make it up and let him eat it a couple
    of nights
    in a row so I can have seafood. (He LOVES chicken, and loves recipes made
    with soup,
    loves flaky crescents, too. He will hardly eat any vegetables but loves
    broc. I like seafood
    a lot better than chicken or beef, but don't like to make something for me
    that he won't eat.
    This would solve that.) By "seafood" I mean something very simple like
    broiled salmon or
    scallops and snowpeas in garlic butter over rice. Or CATFISH! I love
    catfish, deepfried.



  19. #19
    cybercat Guest

    Default Re: Baked chicken and biscuits


    <sf> wrote:
    >
    > I'd leave the dough flat and put it on top of everything else (it
    > would be a crust), Cathy. I doubt they'd get soggy... at least pie
    > crust doesn't, so it would be worth a try.
    >


    This is a GREAT idea!



  20. #20
    cybercat Guest

    Default Re: Baked chicken and biscuits


    "Becca" <[email protected]> wrote in message
    news:[email protected]..
    > Steve Pope wrote:
    >> <[email protected] > wrote:
    >>
    >>> <[email protected]> wrote:

    >>
    >>>> Yabut, if I am not mistaken, King Ranch Chicken generally calls for
    >>>> corn
    >>>> tortillas? I fail to see how the crescent rolls won't turn into a
    >>>> real 'soggy mess' (whether you 'smother' them with the soup mix or
    >>>> not).
    >>>> But.. each to their own <shrug>

    >>
    >>> I'd leave the dough flat and put it on top of everything else (it
    >>> would be a crust), Cathy. I doubt they'd get soggy... at least pie
    >>> crust doesn't, so it would be worth a try.

    >>
    >> Seems like any other "glop on puff pastry" rendition, many
    >> of which are considered haute cuisine.
    >>
    >> Steve

    >
    > The recipe sounds kind of trashtastic, to me. If somebody cooked it, I
    > would eat it!
    >

    hahaha! I would definitely eat it, but my husband would LOVE it.
    Trashtastic. I like it.



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