Recipe number 12890 is

Chicken Biscuit Stew *Jb



The ingredients are:
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

The recipe yield is:
5 Servings

Info:
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.

Note:
Main Dish



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