Ingredients
Chicken Base
- 2 cups chicken, shredded
- 16 ounces chicken broth
- 1 cup heavy cream
- 2 cups frozen or canned mixed vegetables (carrot, corn, peas, and green bean blend)
Roux & Seasoning
- 1/4 cup flour
- 3 tablespoons butter
- 1/2 onion, diced
- 2 tablespoons Chugwater Chili Dip & Dressing Mix
Biscuit Topping
- 1 can flaky biscuits, quartered
Instructions
- Sauté Onion: In a medium pot, melt the butter over medium heat and sauté the diced onion until it becomes translucent, releasing its aroma and softening.
- Add Seasoning: Stir in the Chugwater Chili Dip & Dressing Mix to evenly coat the onions and butter, infusing the base with savory chili flavors.
- Make Roux: Sprinkle the flour over the mixture and stir continuously to form a roux, which will thicken the sauce and create a creamy texture.
- Add Liquids and Chicken: Gradually pour in the heavy cream and chicken broth while stirring to avoid lumps. Add the shredded chicken and mixed vegetables, stirring to combine. Bring the mixture to a gentle simmer to thicken and blend flavors.
- Transfer to Baking Dish: Pour the chicken and vegetable mixture into a greased baking dish, spreading it evenly.
- Top with Biscuits: Arrange the quartered flaky biscuits evenly on top of the chicken mixture, slightly pressing them in.
- Bake: Place the baking dish in a preheated oven at 400°F (200°C) and bake for 30-40 minutes, or until the biscuits are golden brown and cooked through.
Notes
- You can use fresh vegetables instead of frozen or canned if preferred; adjust cooking time accordingly.
- For a spicier version, add a pinch of cayenne pepper or hot sauce to the chicken mixture.
- If you want a lower-fat option, substitute heavy cream with half-and-half or whole milk, though the sauce will be less rich.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
