Recipe Background
It's not elementary, it's tasty! ABC Bake brings together the basics to blow your tastebuds away! It's creamy, it's rich, it has juicy chicken, it has rich and flaky biscuits; it sounds like this dish will be the top of its class every single year. And who could blame it? Ring the dinner bell! It's time to eat! Your tastebuds are in for a real, intellectual experience with every taste of ABC Bake!
It's not elementary, it's tasty! ABC Bake brings together the basics to blow your tastebuds away! It's creamy, it's rich, it has juicy chicken, it has rich and flaky biscuits; it sounds like this dish will be the top of its class every single year. And who could blame it? Ring the dinner bell! It's time to eat! Your tastebuds are in for a real, intellectual experience with every taste of ABC Bake!
Ingredients
- 3 tablespoons unsalted butter
- 1 large onion finely chopped
- kosher salt to taste
- 2 cloves garlic chopped
- 6 tablespoons all-purpose flour
- 2 cups whole milk
- chicken soup bouillon to taste
- 1 1/2 pounds chicken thigh or breast boneless, skinless, and chopped into 1/2-3/4-inch pieces
- 1/2 teaspoon dried thyme
- ground black pepper to taste
- 1 (14-ounce) can artichokes drained and chopped
- 1 (10-ounce) block frozen spinach thawed and drained
- 8 ounces light cream cheese
- 1/2 bunch fresh parsley
- crushed red pepper to taste
- 1 (16-ounce) can refrigerated biscuit dough
- 1 large egg lightly beaten with a splash of water
- flaky salt to taste
Directions
- Preheat the oven to 400 degrees F.
- In a large skillet over medium-high heat, melt the butter.
- Add the onion and the salt to the butter and cook, while stirring, until soft, about 10 minutes.
- Add the garlic to the onion mixture and cook, about 1 minute.
- Stir the flour into the onion mixture to evenly distribute.
- Add 1 cup of the milk to the onion mixture, stirring continuously until thickened. Repeat with the remaining 1 cup of the milk until thickened to the preferred consistency.
- Stir the chicken soup bouillon into the onion mixture.
- Add the chicken, the thyme, and the pepper to the mixture and simmer, stirring often, until the chicken's internal temperature reads 165 degrees F, about 10-15 minutes.
- Add the artichokes, the spinach, the cream cheese, the parsley, the red pepper, and the pepper.
- Stir the mixture until the cream cheese is melted and taste and adjust the seasoning as desired.
- Pour the chicken mixture into a 9x13-inch casserole pan.
- Separate the biscuits and top the casseroles with them.
- Brush the biscuits with the egg wash and sprinkle with the flaky salt and the pepper.
- Bake until the biscuits are golden brown, about 15 minutes.
- Serve.
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