Cheddar Chicken Broccoli Bake (Print Version)
# Ingredients:
01 -
½ teaspoon baking soda.
02 -
2 carrots, sliced.
03 -
3 garlic cloves, minced.
04 -
1 stick unsalted butter.
05 -
½ cup sharp cheddar cheese, grated.
06 -
1 tablespoon unsalted butter.
07 -
2 cups all-purpose flour.
08 -
1 tablespoon olive oil.
09 -
1 onion, diced.
10 -
2 teaspoons baking powder.
11 -
2 teaspoons sugar.
12 -
½ teaspoon kosher salt.
13 -
1 cup cold buttermilk.
14 -
3 cups cooked chicken, shredded.
15 -
1 cup milk (2%).
16 -
2 celery stalks, diced.
17 -
¼ cup all-purpose flour.
18 -
8 ounces sharp cheddar cheese, grated.
19 -
1½ cups low-sodium chicken broth.
20 -
2 teaspoons fresh thyme.
21 -
1 cup frozen peas.
22 -
2 cups broccoli florets.
# Instructions:
01 -
Melt butter, stir it into buttermilk, then add that mix to your dry ingredients and cheese. Stir just until it turns into a dough.
02 -
Sauté veggies in some olive oil and butter. Toss in your garlic and thyme, then sprinkle in flour and mix well.
03 -
Pour in your milk and broth little by little. Cook till it thickens up, then let the cheese melt right in.
04 -
Mix in the broccoli, peas, and chicken. Sprinkle a bit of salt and pepper to taste.
05 -
Scoop ¼ cup of the biscuit dough onto the filling. Give them a quick brush of buttermilk.
06 -
Pop it into a 400°F oven for 25-30 mins, until the biscuits are golden and the filling’s bubbling.
# Notes:
01 -
Expect the biscuits to rise a lot.
02 -
It’s totally normal for buttermilk to look separated.
03 -
Make sure your skillet or pan is safe for the oven.