CHICKEN-BISCUIT BAKE

Wonderful winter fare! The bacon in this dish adds a nice note to the chicken, peas, and carrots, and who can resist biscuits (in this case, the ultra-convenient Pillsbury)? Thumbs up again 🙂

Chicken Bacon 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)

1) Preheat oven to 350 degrees; lightly grease large baking dish

2) 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

3) Evenly spread chicken over bottom of baking dish, followed by cooked veggies and peas; set aside

4) 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

5) 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!

Servings: 6

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4 thoughts on “CHICKEN-BISCUIT BAKE

  1. Wayne says:

    I just bought biscuit mix …. now you are making me hungry ….

    Wayne
    Luvsiesous.com

  2. Teresa says:

    This looks like another recipe I’ll have to make sometime soon. Yum.

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