Chicken Biscuit Stew *jb Recipe
Yield: 5 ServingsRecipe by luhu.jp
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 1/2 oz) low-salt chicken -broth
1 1/2 cup: Cubed cooked chicken breasts,
1/3 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, 8.4 g fat (30%), 102 g pro, 612 mg sod.
Reprinted from Cooking Light Magazine, September 1996.
Source from luhu.jp
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, 8.4 g fat (30%), 102 g pro, 612 mg sod.
Reprinted from Cooking Light Magazine, September 1996.
Source from luhu.jp
Tags
Main dish