Baked Chicken Stew
|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|
|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|
|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.