Vibrant Chicken Bake with Cheddar Biscuits

Chicken, Veggies, & Sauce:

• 1-2 teaspoons olive oil
• 2 pounds boneless, skinless chicken breasts (about 3 large chicken breasts), cubed into 1-inch pieces
• 3 tablespoons unsalted butter
• ½ cup chopped yellow or white onion (about ½ medium onion)
• 2 garlic cloves, finely minced
• ½ cup diced red bell pepper (about ½ medium pepper)
• ⅓ cup all-purpose flour
• 1 ½ cups low-sodium chicken broth
• 1 ½ cups milk (whole or 2% recommended for creaminess)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 cup frozen peas

Cheddar Biscuits:

• 1 cup all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 2 large eggs, lightly beaten
• ½ cup milk
• 1 cup shredded sharp cheddar cheese

1. Preheat your oven to 350 degrees F (175 degrees C). This ensures the oven is at the correct temperature for even baking of both the filling and biscuits.
2. In a large, nonstick skillet, heat the olive oil over medium heat until shimmering. Season your cubed chicken pieces generously with salt and pepper, then add them to the hot skillet. Cook the chicken, stirring occasionally to ensure even browning, for 5-6 minutes, or until the chicken is golden brown on all sides and cooked through. Remove the cooked chicken from the skillet and set aside on a plate.
3. Return the skillet to medium heat and add the butter, allowing it to melt completely. Once melted, add the chopped yellow or white onion, minced garlic, and diced red bell pepper. Sauté these vegetables for 3-5 minutes, stirring frequently, until they become crisp-tender. They should still have a slight bite as they will continue to cook in the oven.
4. Sprinkle the all-purpose flour over the sautéed vegetables. Whisk the mixture continuously, cooking over medium heat for about 1-2 minutes, until the flour starts to turn a light golden color and forms a roux. Slowly add the chicken broth, whisking vigorously and constantly to incorporate the flour and prevent any lumps. Continue whisking until smooth, then repeat the process with the milk, slowly pouring it in while whisking.
5. Bring the sauce mixture to a gentle simmer, stirring constantly, and cook for 4-5 minutes until it slightly thickens to a creamy consistency. Season with the remaining salt and pepper, tasting and adjusting if more seasoning is needed. Stir in the frozen peas and the reserved cooked chicken. Immediately transfer this vibrant chicken and vegetable mixture into a 9×13-inch baking dish, spreading it evenly.
6. To prepare the cheddar biscuit topping: In a medium bowl, combine the flour, baking powder, and salt. In a separate small bowl, lightly beat the eggs, then stir in the milk and shredded sharp cheddar cheese. Pour the wet ingredients into the dry ingredients and mix gently with a spoon or spatula, just until the ingredients are evenly moistened and a shaggy dough forms. Be careful not to overmix, as this can lead to tough biscuits.
7. Using a tablespoon or a small cookie scoop, drop portions of the biscuit dough onto the top of the chicken and vegetable mixture in the baking dish. Arrange them somewhat evenly, leaving a little space between each biscuit. Bake for 35-40 minutes, or until the biscuits are beautifully golden brown on top and cooked through, and the chicken mixture is bubbly. Serve this comforting Confetti Chicken Bake immediately and enjoy!

Vegetable Variations: This dish is incredibly versatile when it comes to vegetables. While red bell pepper and peas add beautiful color and flavor, feel free to get creative! I often add chopped carrots for extra sweetness and nutrition (I just didn’t have them on hand for the photos). Other great options include diced celery, green bell peppers, corn, or even a handful of chopped spinach stirred into the sauce at the end. Embrace the “confetti” spirit and use what makes you happy or what’s in season!

Using Cooked Chicken: If you’re looking for an even quicker meal, or if you have leftover cooked chicken (or even turkey) that needs to be used up, simply skip the first step of cooking the chicken. Shred or cube your pre-cooked meat and stir it into the sauce along with the frozen peas in step 4. This makes the recipe even easier and reduces prep time significantly – perfect for those truly hectic evenings!

Make-Ahead Tips: You can prepare the chicken and vegetable filling ahead of time. Cook the chicken and sauté the vegetables, then make the sauce as directed. Let it cool completely, then transfer it to your baking dish, cover, and refrigerate for up to 2 days. When ready to bake, prepare the biscuit topping fresh, add it to the cold filling, and bake as instructed, adding an extra 10-15 minutes to the baking time to ensure the filling is heated through.

Storage & Reheating: Leftovers store beautifully in an airtight container in the refrigerator for 3-4 days. To reheat, you can microwave individual portions or warm the entire dish, covered, in a 300°F (150°C) oven until heated through.

Freezing Instructions: This dish freezes well! You can freeze the baked and cooled casserole (without the biscuits if you prefer to make them fresh later, or with them if you don’t mind a slightly softer texture upon reheating). Cover tightly with foil and freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating in the oven.