Confetti Chicken Bake with Cheddar Biscuit Topping

Name: Confetti Chicken Bake with Cheddar Biscuit Topping
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 6 servings
Ingredients: 1-2 teaspoons olive oil; 2 pounds boneless skinless chicken breasts (about 3 large chicken breasts); 3 tablespoons butter; ½ cup chopped yellow or white onion; 2 garlic cloves; ½ cup diced red pepper; ⅓ cup all-purpose flour; 1 ½ cups low-sodium chicken broth; 1 ½ cups milk; ½ teaspoon salt; ¼ teaspoon pepper; 1 cup frozen peas; 1 cup all-purpose flour; 2 teaspoons baking powder; ½ teaspoon salt; 2 large eggs; ½ cup milk; 1 cup shredded sharp cheddar cheese

User Reviews

4.7

33 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 20 mins
Servings
6 servings
Course
Main Course
Cuisine
American

Confetti Chicken Bake with Cheddar Biscuit Topping

Iris Warren

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This delightful recipe is easy to follow and perfect for any occasion.

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Ingredients

Servings

Chicken/Veggies/Sauce:

1-2 teaspoons olive oil
2 pounds boneless skinless chicken breasts (about 3 large chicken breasts) cubed
3 tablespoons butter
½ cup chopped yellow or white onion
2 garlic cloves finely minced
½ cup diced red pepper
⅓ cup all-purpose flour
1 ½ cups low-sodium chicken broth
1 ½ cups milk
½ teaspoon salt
¼ teaspoon pepper
1 cup frozen peas

Cheddar Biscuits:

1 cup all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
2 large eggs lightly beaten
½ cup milk
1 cup shredded sharp cheddar cheese

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Instructions

Preheat the oven to 350 degrees F.
In a large nonstick skillet, heat the olive oil over medium heat. Sprinkle the chicken pieces with salt and pepper and add them to the hot skillet. Cook the chicken, stirring every so often, until browned and cooked through, 5-6 minutes.
Remove the chicken pieces to a plate. Add the butter to the skillet and melt over medium heat. Add the chopped onion, garlic, and red pepper. Cook for 3-5 minutes, stirring often, until the veggies are crisp tender but not cooked through all the way (they'll cook longer in the oven).
Stir in the flour and whisk the mixture together, cooking over medium heat until the flour starts to turn golden, about 1-2 minutes. Slowly whisk in the chicken broth, whisking vigorously to eliminate any lumps of flour on the vegetables. Continue adding the chicken broth and whisking and then do the same with the milk.
Bring the mixture to a simmer, stirring constantly, and cook until slightly thickened, 4-5 minutes. Add the salt and pepper (plus more to taste, if needed) and stir in the frozen peas and cooked chicken. Immediately transfer the mixture to a 9X13-inch baking dish.
To make the biscuit mixture, combine the flour, baking powder and salt in a medium bowl. Stir in the eggs, milk and cheese, mixing just until evenly moistened. Scoop tablespoon-size portions of dough onto the top of the chicken/vegetable mixture. Bake for 35-40 minutes, until the biscuits are golden brown and cooked through. Serve immediately.

Notes

Vegetables: the veggies in this dish are so easily adaptable. I usually add in chopped carrots, too (but didn't have them when I snapped the photos for this post). Think: celery, green peppers, carrots, etc.
Chicken: also, if you have cooked chicken (or turkey) you need to use up, just skip the first step of cooking the chicken and use your already cooked chicken later in the recipe. Even easier!

Nutrition Information

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Serving 1 Serving Calories 656kcal (33%) Carbohydrates 32g (11%) Protein 43g (86%) Fat 38g (58%) Saturated Fat 15g (75%) Cholesterol 214mg (71%) Sodium 881mg (37%) Fiber 3g (12%) Sugar 7g (14%)