Today’s Confetti Chicken Bake is similar to a biscuit topped pot pie. It contains a creamy sauce surrounding chunks of chicken and vegetables. Then it gets covered with a cheesy biscuit topping. All the makings of a great dish, right?
This is one of those great all-in-one meals. However, I do still like to serve it with a salad on the side. I also love that the sauce used in this is made from scratch.
Next, whisk in some flour and cook until flour begins to look golden. Slowly whisk in the chicken broth to avoid lumps. Then do the same with the milk. Allow the mixture to cook until it thickens slightly.
To make the biscuit topping you whisk together the flour, baking powder, and salt in a bowl. Add in the eggs, milk, cheese, and green onion to the flour mixture and stir with a spoon just until combined. Then drop tablespoons of the dough on top of the vegetable chicken mixture. Bake at 350 for 35-40 minutes until biscuit topping is golden.
- RED PEPPER
- CHICKEN BROTH
- COOKED CHICKEN
- FROZEN PEAS AND CARROTS
- BAKING POWDER
- SHARP CHEDDAR CHEESE
- GREEN ONION
Adapted from Mel’s Kitchen Cafe.