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.
Start by melting butter over medium heat in a large skillet. Add in some onion, garlic, and red pepper. Cook over medium heat until onions are slightly tender.
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.
Now you mix in the salt, pepper, chicken, and frozen carrots and peas. Next, you our mixture into a 9 x 13 baking dish or divide between six individual casserole dishes.
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.
Here is what you need to make the
Confetti Chicken Bake
- BUTTER
- ONION
- GARLIC
- RED PEPPER
- FLOUR
- CHICKEN BROTH
- MILK
- SALT
- PEPPER
- COOKED CHICKEN
- FROZEN PEAS AND CARROTS
- FLOUR
- BAKING POWDER
- SALT
- EGGS
- MILK
- SHARP CHEDDAR CHEESE
- GREEN ONION
Confetti Chicken Bake
Ingredients
- 3 Tbps butter
- 1/2 cup chopped onion
- 2 cloves garlic, 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
- pepper to taste
- 2 cups cooked chicken, diced (I used half of a rotisserie chicken from Costco)
- 1 cup frozen peas and carrots
- Biscuit topping:
- 1 cup flour
- 2 tsp baking powder
- 1/2 tsp salt
- 2 eggs
- 1/2 cup milk
- 1 cup shredded sharp cheddar cheese
- 1 diced green onion, optional
Instructions
- In a large skillet, melt butter over medium heat. Add the onion, garlic, and red pepper to the pan. Cook over medium heat until onions are slightly tender.
- Whisk the flour into the pan 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 mixture to cook until slightly thickened.
- Mix in the salt, pepper, chicken, and frozen carrots and peas.
- Pour mixture into a 9 x 13 baking dish or divide between six individual casserole dishes.
- In a bowl, whisk together the flour, baking powder, and salt.
- Add the eggs, milk, cheese, and green onion to the flour mixture and stir with a spoon just until combined.
- Drop tablespoons of the dough on top of the vegetable chicken mixture. Bake at 350 for 35-40 minutes until biscuit topping is golden. Serves 6.
Adapted from Mel’s Kitchen Cafe.
4 comments
I want it extra crispy and cheesy!
Looks like a great dish!
It looks yummy, I’ll pin it for future references!
p.s. I have such a difficult time with your verification I’m on my 3rd try. 4th try
This is nearly identical to a confetti chicken bake recipe I have on my site and I can attest that it is delicious – we make it all the time through the winter!