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A.W. Pink
Chicken Biscuit Stew
0
(0)
CATEGORY
CUISINE
TAG
YIELD
Dairy, Meats
Main dish
5
Servings
INGREDIENTS
2
tb
Reduced-cal stick margarine
1/2
c
All-purpose flour
1/4
ts
Salt
1/4
ts
Pepper
1/2
c
Skim milk
1
cn
(10 1/2 oz) low-salt chicken broth
1 1/2
c
Cubed cooked chicken breasts
1/3
c
Chopped onion
1
cn
(8 1/2 oz)green peas,drained
1
cn
(8 1/4 oz)sliced carrots, drained
1
cn
(4.5 oz) refrigerated buttermilk biscuits
INSTRUCTIONS
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 <[email protected]>
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