The Humpherys Family

Chicken Bake with Cheddar Biscuits

Recipe Added:  1/16/2013
1-2 tsp olive oil
2 lbs B & S chicken breasts, cubed
3 Tbsp butter
1/2 cup chopped onion
2 garlic cloves, finely minced
1/2 cup diced red pepper
1/3 cup flour
1 1/2 cups chicken broth
1 1/2 cups milk
1/2 tsp salt
1/4 tsp pepper
1 cup frozen peas
 Cheddar Biscuits:
1 cup flour
2 tsp baking powder
1/2 tsp salt
2 large eggs, lightly beaten
1/2 cup milk
1 cup shredded Cheddar cheese
Preheat the oven to 350 F. In a large 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 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.

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 (+ more to taste, if needed) and stir in the frozen peas and cooked chicken. Immediately transfer the mixture to a 9x13 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 Tbsp-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.
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