ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: Chicken and Biscuits (Pampered Chef Recipe)

Misc.
refrigerated biscuits, chicken, etc.

MsgID: 0062471
Shared by: Kathi/NY
Board: Cooking Club at Recipelink.com
  • Read Replies (2)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Chicken Tostadas
  • Since DH and I have had these Chicken Tostadas twice, and have really enjoyed them both times, I thought it would be a good recipe to share. The first time we made them, DH grilled all of the vegetables for the tomato sa...
  • Sloppy Joe Casserole (using shell or elbow macaroni)
  • SLOPPY JOE CASSEROLE 1 (8 oz.) pkg. shell or elbow macaroni 1 lb. ground chuck 1 envelope sloppy Joe mix 1 1/2 cans (8 oz. each) tomato sauce 1 (6 oz.) can tomato paste 1 1/4 cups water 1 (16 oz.) carton cottage chees...
  • Tortellini Alfredo with Roasted Peppers (serves 3)
  • TORTELLINI ALFREDO WITH ROASTED PEPPERS 1 (9 oz) package refrigerated cheese tortellini 1/2 of a 7 oz jar roasted red sweet peppers 1/2 cup refrigerated lite Alfredo sauce 1/2 cup fresh basil, shredded* 1/2 teaspoon...
  • Peach Cream Pie with Toasted Almonds (using tapioca)
  • PEACH CREAM PIE "This pie was inspired by one that ran more than a decade ago in Sunset magazine. We tweaked it a bit for today's tastes, adding the cinnamon and using brown sugar instead of granulated. Be sure to use...
ADVERTISEMENT
  • Baked Jalapenos
  • BAKED JALAPENOS 25 medium jalapeno peppers 1 (8 oz.) pkg. cream cheese, softened 3 cups (12 oz.) shredded cheddar cheese 1 1/2 tsp. Worcestershire sauce 4 slices bacon, cooked and crumbled Cut jalapeno peppers in hal...
  • Italian Sausage and Garlic Bread Kabobs
  • ITALIAN SAUSAGE AND GARLIC BREAD KABOBS 1/2 lb. cooked mild Italian sausage links,* cut into 1-inch pieces 16 (1-inch) cubes French bread 16 (1/2-inch-thick) slices yellow summer squash or zucchini 2 tablespoons purch...
  • Green Beans with Walnuts
  • GREEN BEANS WITH WALNUTS 12 ounces fresh green beans, split lengthwise 2 tbsp. chicken stock 2 tbsp. chopped walnuts 2 tbsp. snipped chives I tbsp. minced shallots 2 cloves garlic, minced Steam the beans until tender...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: Chicken and Biscuits (Pampered Chef Recipe)
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!