Chicken biscuit stew *jb

Yield: 5 Servings

Measure 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

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.

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