Dinnertime just got a whole lot easier! With this premade meal plan take the stress out of meal time. Each recipe is ready in 30 minutes or less to save you time and money while being inspired to try new recipes!
Holly Nilsson
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Tag: canned biscuit dough
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Halloween Meal Plan
Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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Skillet Chicken & Biscuits
Chicken and biscuits are creamy and delicious and bake up in no time at all!
A hearty and creamy skillet dish with soft, fluffy biscuits and cooked chicken keeps it quick and easy.
Add a simple salad, and dinner is served!
Ingredients for Chicken and Biscuits
This comfort food is the perfect combination of quick and delicious.
- Chicken – Use leftover baked chicken or rotisserie chicken for quick prep.
- Veggies – I use carrots and celery, but you can use any vegetables you have on hand or frozen vegetables. Green beans, peas, or corn are great additions.
- Sauce – The creamy sauce is similar in flavor to chicken pot pie and it’s really quick to make. Use canned condensed soup or make homemade condensed cream of chicken soup for this recipe.
- Biscuits – To keep it fast, use canned biscuits – if you’ve got time, you can make your own homemade biscuits.
How to Make Chicken and Biscuits
- In a skillet, cook the onion. Add broth and vegetables and simmer for a few minutes.
- Stir in the sauce and cooked chicken.
- Top with biscuits and bake for 22 to 25 minutes until bubbly and golden brown.
- Brush biscuits with additional melted butter if desired and serve warm.
Leftovers?
Store leftovers in the fridge in an airtight container for up to 4 days. Reheat portions in the microwave or the oven until heated through.
Freezing Leftovers: Cool completely and divide into individual portions. Wrap portions tightly in plastic wrap or place them in airtight containers. Freeze for up to 2-3 months.
To Reheat after Freezing: Thaw portions overnight in the fridge. Reheat portions in the microwave or the oven until heated through.
Savory Skillet Dinners
Did you make this Skillet Chicken and Biscuits recipe? Be sure to leave a rating and a comment below!
Skillet Chicken and Biscuits
An easy one-pan dinner loaded with veggies and chicken in a creamy sauce, topped with biscuits and baked until golden.
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Preheat the oven to 350°F.
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In a 12-inch cast iron skillet or oven-proof pan, melt the butter over medium heat. Cook for 3 to 4 minutes or until softened.
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Add carrot, celery, and chicken broth and bring to a simmer. Cook 4 minutes or veggies are slightly softened.
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Remove from the heat and add the diced chicken, cream of chicken soup, parsley, and garlic powder. Mix well to combine.
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Cut each biscuit into quarters and place in the skillet on top of the chicken mixture.
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Transfer to the oven and bake for 22-25 minutes or until the sauce is bubbly and biscuits are browned.
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Brush biscuits with additional melted butter if desired and serve warm.
Biscuits can be purchased in the refrigerator section of most grocery stores (any variety will work in this recipe). If you cannot find canned biscuits, you can substitute homemade biscuits in their place. If using homemade biscuits, ensure that the pan is not overcrowded. Extra biscuits can be baked on the side if needed.
Variations:- I find the broth and condensed soup add enough salt but as always, season to taste with salt and pepper.
- Feel free to add 1 cup of sharp cheddar cheese to the filling if desired.
- This can be baked in a 2.5 qt casserole or baking dish, you may need additional baking time.
Calories: 582 | Carbohydrates: 66g | Protein: 15g | Fat: 29g | Saturated Fat: 6g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 1903mg | Potassium: 546mg | Fiber: 3g | Sugar: 6g | Vitamin A: 4487IU | Vitamin C: 10mg | Calcium: 95mg | Iron: 5mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Chicken, Dinner, Entree
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Holly Nilsson
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Monkey Bread
If you’re looking for a fast and easy sweet breakfast, this recipe is as much fun to make as it is to eat!
Monkey bread is super fast to prepare with balls of biscuit dough are tossed in cinnamon sugar, topped with a buttery brown sugar sauce.
A Sweet Pull Apart Bread
Monkey bread is a sweet and sticky pull-apart bread that’s perfect as a weekend treat or for Christmas morning.
- This recipe is super fast to prepare and needs just a few ingredients.
- Sweet and sticky, this monkey bread recipe can be served for breakfast or dessert!
- Using biscuit dough means no rising, no yeast, and quick prep.
- This recipe is easy enough for kids in the kitchen, a fun way to get everyone involved.
Ingredients for Monkey Bread
Biscuits – Choose any variety of canned biscuits – I most often use Pillsbury, but any brand will do. You can also make this with homemade biscuit dough as well.
Cinnamon Sugar – Cinnamon sugar flavors and sweetens the bite-size pieces of dough.
Nuts – Pecans are my first choice but you can leave them out to make it nut-free or replace them with walnuts, macadamia nuts, or slivered almonds.
Caramel Mixture – A simple mixture of brown sugar and butter creates a caramel-type sauce making it sticky delicious!
How to Make Monkey Bread
- Toss cut biscuits in cinnamon sugar (per the recipe below).
- Layer the sugared biscuits with nuts (optional) in a prepared pan. Mix brown sugar and melted butter and pour over the biscuits.
- Bake until fluffy and invert the monkey bread on a serving plate.
Storing Monkey Bread
- To store: Keep leftover monkey bread in an airtight container for up to 3 days.
- To freeze: Wrap monkey bread tightly in plastic wrap and aluminum foil after it cools for up to 3 months.
Sweet Breakfast Treats
Did you enjoy this Monkey Bread recipe? Be sure to leave a rating and a comment below!
Monkey Bread
Monkey Bread is super fun to make and so delicious!
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Combine melted butter and brown sugar in a bowl (or small saucepan). Set aside.
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Preheat the oven to 350°F. Grease a bundt pan or spray with cooking spray.
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Cut each biscuit into 4 pieces using kitchen scissors or a pizza cutter. Combine sugar and cinnamon and toss the biscuit pieces in the cinnamon sugar mixture. Shake off excess sugar.
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Layer sugared biscuits and pecans in a greased bundt pan. Top with brown sugar topping.
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Bake for 35 minutes or until golden. While warm, invert onto a serving platter and serve warm with whipped cream.
Other chopped fruits (like raisins or dried cranberries), or any type of nuts can be added.
Place the cinnamon sugar in a small bowl and toss the biscuits to add it to a freezer bag or plastic bag and toss the biscuit pieces.
Serve with whipped cream or drizzle with caramel sauce.
Monkey bread will keep in an airtight container for 3 days. It also freezes well and will keep in the freezer for 3 months.Calories: 378 | Carbohydrates: 44g | Protein: 1g | Fat: 23g | Saturated Fat: 11g | Cholesterol: 45mg | Sodium: 223mg | Potassium: 84mg | Sugar: 39g | Vitamin A: 530IU | Calcium: 40mg | Iron: 0.6mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Breakfast, Dessert Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Holly Nilsson
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