Remember back in November when I posted the link to Mel’s Kitchen Cafe‘s Chocolate Mousse Cheesecake Pie? Have you visited her site yet? If so, I’m sure you’re like me and have drooled over so many of her tasty recipes!
The most recent one that caught my eye was called Confetti Chicken with Cheddar Biscuit Topping. Since that day I read her recipe (less than a week ago) I have not stopped thinking about cheddar biscuits. It was clear I’d have to make those soon, and today proved the perfect opportunity.
Our freezer and refrigerator have been wonky lately. The freezer, even while set at the lowest setting, has become an iceberg. The refrigerator section on the other hand, while at the highest setting, can not keep anything cold. I have had to toss many of the foods that warm temperatures are not so kind to. That also resulted in needing to get a rotisserie chicken from our local grocery store for dinner last night, due to having to purge all the chicken and beef that I had planned to cook, but which had to be tossed for safety reasons. For tonight’s meal, using the leftover rotisserie chicken, I was planning on making creamed chicken and serving it over biscuits. But then I remembered Mel’s recipe! Yes! I was excited to make the creamed chicken as I usually do, but add extra veggies, as per her recipe, and top it all with her cheddar biscuit topping!!! It was the highlight of my day, let me tell you.
So that’s what I did tonight. I adapted her recipe — ever so slightly — to accommodate the fresh veggies I had on hand (onions, celery, carrots, green pepper), my solid as a rock frozen peas, and the technique I usually use to make the creamed sauce (I remove the veggies from the pan before making the cream sauce, and my quantities are a bit different). For her recipe of the cheddar biscuits, I followed it as is, but used the cheese that luckily was stored in my spare but temperamental basement refrigerator — a mix of cheddar and jack along with a few other white cheeses. (Since this recipe was first posted, I now make this with all cheddar and it is simply divine! Really, really good!). Her recipe called for a bit more sauce than mine, and my husband gently commented that more sauce would have made this dish even better (though he had no other complaints while eating two large servings). Update: I’ve since changed the quantity of the chicken broth from 1 cup to 2 cups, and noted it as such below in the recipe. Now my husband is very, very happy.
Creamy Chicken and Veggies with Cheese Biscuit Topping
Step #1: Heat oven to 350F. In a large skillet, heat a small drizzle of olive oil and a tablespoon of butter. Add chopped onion, celery, green pepper, and carrots (and/or other fresh veggies you have available). Cook until tender, stirring often; about 5 minutes. Add frozen peas if desired (and/or any other frozen veggies you like). Reduce heat to low, cover, and allow to sit for about 3 minutes.
Step #2: Chop cooked chicken and place into a deep casserole dish.
Step #3: Add cooked veggies to the cooked chicken in the casserole dish.
Step #4: In the pan, over low heat, melt 1/2 stick butter (1/4 cup) and add to that 2 heaping tablespoons all-purpose flour. Whisk until combined into a smooth paste. Add 2 cups chicken broth and continue whisking. Once combined, add 1 cup milk. Continue whisking until the mixture thickens. Add salt and pepper, and garlic powder (if desired).
Step #5: Pour this cream sauce over the chicken and veggies. Gently stir.
Step #6: Make the cheese biscuit topping.
In a large bowl, combine:
- 1 cup flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
In a small bowl stir together:
- 2 eggs, lightly beaten
- 1/2 cup milk
Whisk the egg mixture into the dry ingredients (or stir with a fork).
Then stir in:
- 1 cup shredded cheddar cheese
Step #7: Pour this mixture over the chicken and veggies in the casserole dish.
Step #8: Bake for 30-35 minutes, until topping is golden brown and sauce is bubbly.
Step #9: Enjoy!