Baked Chicken Stew Recipe
Summary
Ingredients
| 1 1/4 pounds skinned, boned chicken breasts, cut into 1-inch pieces | ||
| All purpose flour | 1/3 Cup (16 tbs) | |
| Garlic powder | 1 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| Potato | 3 Cup (16 tbs), cubed | |
| Onion | 3 Cup (16 tbs), sliced | |
| Carrot | 2 Cup (16 tbs), sliced | |
| 1 cup canned no-salt-added chicken broth, undiluted | ||
| 2 tablespoons low-sodium Worcestershire sauce | ||
| Corn | 1 Can (10oz), drained | |
| Whole tomatoes | 1 Can (10oz), undrained | |
| Salt | 1 Can (10oz) | |
| Chili powder | 1 Teaspoon | |
| Bay Leaf | 1 | |
| Vegetable cooking spray | ||
| Refrigerated biscuits | 1 Can (10oz) | |
Directions
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.
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.
Chef
