Chicken Biscuit Stew
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Chicken Biscuit Stew
  Chicken    Biscuits    Stews  
Last updated 6/12/2012 1:13:37 AM. Recipe ID 42130. Report a problem with this recipe.
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      Title: Chicken biscuit stew
 Categories: Main dish
      Yield: 5 Servings
 
      2 tb Reduced-cal stick margarine
    1/2 c  All-purpose flour
    1/4 ts Salt
    1/4 ts Pepper
    1/2 c  Skim milk
      1 cn (10 1/2 oz) low-salt chicken
           --broth
  1 1/2 c  Cubed cooked chicken breasts
    1/3 c  Chopped onion
      1 cn (8 1/2 oz)green peas,drained
      1 cn (8 1/4 oz)sliced carrots,
           --drained
      1 cn (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, 8.4 g fat (30%), 102 g pro, 612 mg sod.
  
  Reprinted from Cooking Light Magazine, September 1996. 




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Recipe ID 42130 (Apr 03, 2005)

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