Chicken biscuit stew *jb
5 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Reduced-cal stick margarine |
| ½ | cup | All-purpose flour |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| ½ | cup | Skim milk |
| 1 | can | (10 1/2 oz) low-salt chicken broth |
| 1½ | cup | Cubed cooked chicken breasts |
| ⅓ | cup | Chopped onion |
| 1 | can | (8 1/2 oz)green peas,drained |
| 1 | can | (8 1/4 oz)sliced carrots, drained |
| 1 | can | (4.5 oz) refrigerated buttermilk biscuits |
Directions
Preheat oven to 375F.
Melt margarine in a 9-inch cast-iron skillet over med-high heat. Stir in flour, salt, and pepper. Gradually add milk and broth, stirring with a whisk until blended. Cook 4 minutes or until thick and bubbly, stirring occasionally. Add chicken, onion, peas, and carrots; cook 1 minute. Remove from heat.
Carefully split biscuits in half horizontally; place over chicken mixture. Bake at 375F for 20 minutes or until buscuits are golden brown.
Per serving: 251 cal, 8⅖ g fat (30%), 102 g pro, 612 mg sod.
Reprinted from Cooking Light Magazine, September 1996.