Delicious, comforting and a total throwback to what I ate growing up, my mom sent me this recipe a few months ago with an email stating: “Remember this recipe? I used to make it all the time when you were at home but like the good mom I am, I’ve since changed it so it doesn’t use that cream of chicken stuff you hate. And just so you know, you ate it every week with the cream of chicken soup and it didn’t seem to do you any harm.”
Preheat the oven to 350 degrees F.
In a large nonstick skillet, heat the olive oil over medium heat. Sprinkle the chicken pieces with salt and pepper and add them to the hot skillet. Cook the chicken, stirring every so often, until browned and cooked through, 5-6 minutes. Remove the chicken pieces to a plate. Add the butter to the skillet and melt over medium heat. Add the chopped onion, garlic, and red pepper. Cook for 3-5 minutes, stirring often, until the veggies are crisp tender but not cooked through all the way (they'll cook longer in the oven). Stir in the flour and whisk the mixture together, cooking over medium heat until the flour starts to turn golden, about 1-2 minutes. Slowly whisk in the chicken broth, whisking vigorously to eliminate any lumps of flour on the vegetables. Continue adding the chicken broth and whisking and then do the same with the milk. Bring the mixture to a simmer, stirring constantly, and cook until slightly thickened, 4-5 minutes. Add the salt and pepper (plus more to taste, if needed) and stir in the frozen peas and cooked chicken. Immediately transfer the mixture to a 9X13-inch baking dish.
To make the biscuit mixture, combine the flour, baking powder and salt in a medium bowl. Stir in the eggs, milk and cheese, mixing just until evenly moistened. Scoop tablespoon-size portions of dough onto the top of the chicken/vegetable mixture. Bake for 35-40 minutes, until the biscuits are golden brown and cooked through. Serve immediately.
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Serving Size: 1 Serving (1042g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 2726 | ||
Calories from Fat: 1624 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 180.4g | 241 % | |
Saturated Fat 76.7g | 384 % | |
Monounsaturated Fat 63.6g | ||
Polyunsanturated Fat 24.9g | ||
Cholesterol 1058.9mg | 326 % | |
Sodium 1416mg | 49 % | |
Potassium 2531.8mg | 67 % | |
Total Carbohydrate 26.3g | 8 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 24.3g | ||
Protein 237.2g | 339 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2726
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