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* Serves 6
* The veggies in this dish are so easily adaptable. I usually add in chopped carrots, too (but didn’t have them when I snapped the photos for this post). Think: celery, green peppers, carrots, etc. Also, if you have cooked chicken (or turkey) you need to use up, just skip the first step of cooking the chicken and use your already cooked chicken later in the recipe. Even easier!
Chicken/Veggies/Sauce:
1-2 teaspoons olive oil
2 pounds boneless, skinless chicken breasts (about 3 large chicken breasts), cubed
3 tablespoons butter
1/2 cup chopped yellow or white onion
2 garlic cloves, finely minced
1/2 cup diced red pepper
1/3 cup all-purpose flour
1 1/2 cups low-sodium chicken broth
1 1/2 cups milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup frozen peas
Cheddar Biscuits:
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs, lightly beaten
1/2 cup milk
1 cup shredded sharp cheddar cheese
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1st Keep
 andijtrautman85
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