Chicken Biscuit Stew

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Chicken Biscuit Stew Ingredients

2 tb Reduced-cal stick margarine	1 1/2 c Cubed cooked chicken breasts
1/2 c All-purpose flour	1/3 c Chopped onion
1/4 ts Salt	1 cn (8 1/2 oz)green peas,drained
1/4 ts Pepper	1 cn (8 1/4 oz)sliced carrots,
1/2 c Skim milk	drained
1 cn (10 1/2 oz) low-salt chicken	1 cn (4.5 oz) refrigerated
broth	buttermilk biscuits

Instructions for Chicken Biscuit Stew

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. Posted to MM-Recipes Digest V3 #240 Date: Mon, 2 Sep 1996 23:21:00 -0700 From: Julie Bertholf

Main Ingredient: ChickenCuisine: Uncategorized

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