Baked Chicken Stew Recipe

Baked Chicken Stew picture


Difficulty LevelVery EasyCuisine
Main Ingredient


 Skinned boned chicken breasts1 1⁄4 Pound, cut into 1 inch pieces
 All purpose flour1⁄3 Cup (5.33 tbs)
 Garlic powder1 Teaspoon
 Pepper1⁄2 Teaspoon
 Peeled cubed potato3 Cup (48 tbs)
 Sliced onion3 Cup (48 tbs)
 Sliced carrot2 Cup (32 tbs)
 Unsalted chicken broth1 Cup (16 tbs), undiluted
 Low sodium worcestershire sauce2 Tablespoon
 No salt corn whole kernel corn15 1⁄4 Can (152.5 oz), drained
 Canned no salt added whole tomatoes14 1⁄2 Can (145 oz), undrained and chopped
 Canned no salt added tomato sauce8 Ounce
 Chili powder1 Teaspoon
 Bay leaf1
 Vegetable cooking spray1
 Canned refrigerated buttermilk biscuits12 Ounce

Nutrition Facts

Serving size: Complete recipe

Calories 8669 Calories from Fat 1037

% Daily Value*

Total Fat 114 g175.6%

Saturated Fat 13.8 g69%

Trans Fat 0 g

Cholesterol 300 mg

Sodium 6521.4 mg271.7%

Total Carbohydrates 1649 g549.8%

Dietary Fiber 128.3 g513.4%

Sugars 431.7 g

Protein 347 g693.9%

Vitamin A 1043.8% Vitamin C 948.3%

Calcium 290.9% Iron 169.6%

*Based on a 2000 Calorie diet


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.