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Baked Chicken Stew Recipe
|Skinned boned chicken breasts||1 1⁄4 Pound, cut into 1 inch pieces|
|All purpose flour||1⁄3 Cup (5.33 tbs)|
|Garlic powder||1 Teaspoon|
|Peeled cubed potato||3 Cup (48 tbs)|
|Sliced onion||3 Cup (48 tbs)|
|Sliced carrot||2 Cup (32 tbs)|
|Unsalted chicken broth||1 Cup (16 tbs), undiluted|
|Low sodium worcestershire sauce||2 Tablespoon|
|No salt corn whole kernel corn||15 1⁄4 Can (152.5 oz), drained|
|Canned no salt added whole tomatoes||14 1⁄2 Can (145 oz), undrained and chopped|
|Canned no salt added tomato sauce||8 Ounce|
|Chili powder||1 Teaspoon|
|Vegetable cooking spray||1|
|Canned refrigerated buttermilk biscuits||12 Ounce|
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 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.