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Joyce's Cheese N Chicken Dinner

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“My friend Joyce gave me this recipe some time ago and while I have only made it twice, it was wonderful both times.”
READY IN:
1hr 15mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

  • 14 cup margarine or 14 cup butter
  • 13 cup flour
  • 2 teaspoons salt
  • 1 teaspoon paprika
  • pepper
  • 2 12-3 lbs chicken
  • 1 (10 3/4 ounce) can cream of chicken soup
  • 1 12 cups milk
  • 1 (8 ounce) can Pillsbury refrigerated biscuits
  • 14-12 cup shredded cheese (I use cheddar)

Directions

  1. Melt butter in a 9x13-inch pan.
  2. In a bag, combine flour, salt, paprika and pepper.
  3. Add chicken and shake to coat.
  4. Place chicken skin side down and bake at 425°F for 30 minutes.
  5. Turn chicken pieces, sprinkle with salt and bake another 15 minutes.
  6. Combine milk and soup and blend until smooth.
  7. Pour over chicken.
  8. Push chicken pieces toward center of pan.
  9. Arrange biscuits around chicken.
  10. Bake 10 minutes.
  11. Top each biscuit with shredded cheese.
  12. Continue baking 5 minutes or until biscuits are golden brown.

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