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Baked Chicken Stew

Heart.Foods's picture
  Skinned boned chicken breasts 1 1⁄4 Pound, cut into 1 inch pieces
  All purpose flour 1⁄3 Cup (5.33 tbs)
  Garlic powder 1 Teaspoon
  Pepper 1⁄2 Teaspoon
  Peeled cubed potato 3 Cup (48 tbs)
  Sliced onion 3 Cup (48 tbs)
  Sliced carrot 2 Cup (32 tbs)
  Unsalted chicken broth 1 Cup (16 tbs), undiluted
  Low sodium worcestershire sauce 2 Tablespoon
  No salt corn whole kernel corn 15 1⁄4 Can (152.5 oz), drained
  Canned no salt added whole tomatoes 14 1⁄2 Can (145 oz), undrained and chopped
  Canned no salt added tomato sauce 8 Ounce
  Chili powder 1 Teaspoon
  Bay leaf 1
  Vegetable cooking spray 1
  Canned refrigerated buttermilk biscuits 12 Ounce

Combine first 4 ingredients in a heavy-duty, zip-top plastic bag; shake well.
Combine chicken mixture, potato, and next 9 ingredients in a large bowl, stirring well.
Place in a 4-quart baking dish coated with cooking spray.
Cover and bake at 325° for 2 hours or until potato is tender, stirring occasionally.
Separate biscuits, and cut each biscuit into fourths.
Remove baking dish from oven.
Remove and discard bay leaf.
Place biscuit pieces over top of chicken mixture.
Bake, uncovered, at 375° for 10 to 12 minutes or until biscuits are lightly browned.

Recipe Summary

Difficulty Level: 
Very Easy
Main Dish

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