Creamy Chicken Broccoli Biscuit Bake (Print Version)
# Ingredients:
→ Base
01 -
Pillsbury refrigerated biscuits - 1 can
02 -
Chicken breasts, boneless skinless, cubed - 3
→ Sauce
03 -
Salted butter - 2 tablespoons plus 2 teaspoons, divided
04 -
All-purpose flour - 2 tablespoons
05 -
Milk - 1¾ cups
06 -
Parmesan cheese, shredded - 1 cup
→ Vegetables
07 -
Yellow onion, chopped - 1
08 -
Garlic cloves, minced - 3
09 -
Broccoli, cut into florets - 1 head
→ Topping
10 -
Cheddar cheese - 1 cup
11 -
Breadcrumbs - ¼ cup
12 -
Extra virgin olive oil - 1 tablespoon
# Instructions:
01 -
Preheat oven to 400°F. Quarter biscuits and spread in greased 9x13 casserole dish.
02 -
Make roux with butter and flour. Add milk, boil until thickened. Stir in Parmesan and pour over biscuits.
03 -
Brown chicken in oil 7-9 minutes. Add vegetables, cook 5 minutes more. Spread over sauce.
04 -
Top with cheddar cheese. Mix remaining butter with breadcrumbs and sprinkle over cheese.
05 -
Bake uncovered 30 minutes until cheese melts and top browns. Serve hot.
# Notes:
01 -
Uses Pillsbury Country Biscuits
02 -
Serve hot for best results
03 -
Can customize vegetables