chicken-biscuit-bake
- 6 slices bacon, chopped
- 1 large red onion, chopped
- 1 cup chopped carrots
- 2 celery stalks, chopped
- 3 cups chopped deli-roasted chicken
- 1 cup frozen peas, thawed
- 6 tbsp butter
- 6 tbsp all-purpose flour
- 3 cups chicken broth
- 1/2 cup half-and-half
- 3 tbsp sherry (yes, I used cooking sherry)
- 1/2 tsp ground nutmeg
- 1 can biscuits (I used Pillsbury 8-count Flaky Layers)
How to Make It
- Preheat oven to 350 degrees; lightly grease large baking dish
- In large skillet over medium-high, cook bacon 5-6 minutes until crispy; add onions, carrots, and celery and cook 5 minutes until veggies soften; remove from heat
- Evenly spread chicken over bottom of baking dish, followed by cooked veggies and peas; set aside
- In same large skillet over medium heat, melt butter; whisk in flour and cook 1 minute; gradually whisk in chicken broth and cook 4-5 minutes, whisking often, until sauce thickens; whisk in half-and-half and, whisking often, cook 3 minutes; whisk in sherry and nutmeg and remove from heat
- Pour sauce over chicken-veggie mixture; separate biscuits horizontally into 2 layers and arrange on top of chicken-veggie mixture (I used 5 of the 8 biscuits and also halved them vertically); bake in oven 20 minutes until filling bubbles and biscuits are browned; remove from oven and serve; yum!
No comments:
Post a Comment