Quick Homestyle Chicken and Biscuits Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Feb. 11, 2014
Did not thicken enough added at least twice the corn starch the re up called for and it was not as thick as it should have been. It had good flavor but next time I would use less water and more corn starch.
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Reviewed: May 30, 2013
was great
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Reviewed: May 24, 2013
So good! And easy to play around with. I added extra cornstarch until I reached to perfect thickness.
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Cooking Level: Intermediate

Living In: Altoona, Pennsylvania, USA

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Reviewed: Feb. 12, 2013
I was really expecting the liquid to turn thicker like a gravy. I'm not sure why I thought that. It was still completely liquid. The flavor was good. Because it was so liquid, I cooked the biscuits separately. Once they were cooked, we put some of the chicken mixture over the top strained. Then we ladled some of the liquid over the top. Not much. The best part for me was the biscuits. I would have never thought to add something to give them extra flavor. They were very tasty!
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Photo by Magnolia Blossom
Reviewed: Feb. 7, 2013
Perfect for a cold night. Great comfort food. Instead of water and bouillon, I used homemade chicken broth. Sauteed the chicken instead of boiling in the water to give it more flavor. For 2, I cut the recipe in half and used individual casseroles. Cut biscuits in quarters and topped the chicken mixture.
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Photo by Magnolia Blossom

Cooking Level: Intermediate

Home Town: Lostant, Illinois, USA
Living In: Magnolia, Illinois, USA
Reviewed: Jan. 24, 2013
This recipe tasted good, it just didn't turn out like I expected. I doubled the amounts for the soup because I wanted to make it in a 9x13 pan. I think I may have added too much water or not enough cornstarch, or maybe it was the recipe itself, because the soup didn't thicken up at all. I ended up straining most of the broth out and just putting the veggies and chicken in the pan with a little of the broth. (Although I did save the broth I strained out and am going to freeze it for later use, good homemade chicken stock.) Then when I baked it, I used grands biscuits, and they started getting too brown on top before they were cooked on the bottom. So I had to take the biscuits off and bake them, doughy side up, on a separate pan. I don't know how to solve that problem. Sorry, I probably won't try this recipe again, it tasted good, but it just didn't turn out quite right.
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Photo by UTMomof5

Cooking Level: Intermediate

Home Town: Layton, Utah, USA
Living In: Springville, Utah, USA


 
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