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| Home -> [Bakery, Chicken, Entrees, Muffins & Biscuits, Poultry, Soups & Stews] -> [Chicken biscuit stew Recipe] |
Chicken biscuit stew
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| Artist: |
_ |
Yield: |
5 |
| Categories: |
Bakery, Chicken, Entrees, Muffins & Biscuits, Poultry, Soups & Stews |
Rating: |
0 |
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Ingredients:
| 2
| tbsp | Reduced-cal stick margarine | | 1/2
| cup | All-purpose flour | | 1/4
| tsp | Salt | | 1/4
| tsp | Pepper | | 1/2
| cup | Skim milk | | 1
| can | (10 ?oz) low-salt chicken | | | --broth | | 1 1/2
| cup | Cubed cooked chicken breasts | | 1/3
| cup | Chopped onion | | 1
| can | (8 ?oz)green peas, drained | | 1
| can | (8 ?oz)sliced carrots | | | --drained | | 1
| can | (4.5 oz) refrigerated | | | --buttermilk biscuits |
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Procedures:
| 1 | Preheat oven to 375°F. | | 2 | Melt margarine in a 9-inch cast-iron skillet over med-high heat. | | 3 | Stir in flour, salt, and pepper. | | 4 | Gradually add milk and broth, stirring with a whisk until blended. | | 5 | Cook 4 minutes or until thick and bubbly, stirring occasionally. | | 6 | Add chicken, onion, peas, and carrots; cook 1 minute. | | 7 | Remove from heat. | | 8 | Carefully split biscuits in half horizontally; place over chicken mixture. | | 9 | Bake at 375f for 20 minutes or until buscuits are golden brown. | | 10 | Per serving: 251 cal, 8.4 g fat (30%), 102 g pro, 612 mg sod. | | 11 | Reprinted from cooking light magazine, september 1996 |
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