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Chicken Biscuit Stew




Source of Recipe


Cooking Light






List of Ingredients



• 2 tablespoons reduced-calorie margarine -- stick variety
  
• 3 tablespoons all-purpose flour
  
• 1 teaspoon salt
  
• 1/4 teaspoon pepper
  
• 1/2 cup skim milk
  
• 14 1/2 ounces low sodium chicken broth
  
• 1 1/2 cups chicken breasts -- cooked and cubed
  
• 1/3 cup onion -- chopped
  
• 1 cup peas and carrots, frozen -- thawed
  
• 4 1/2 ounce can refrigerated buttermilk biscuits
  






Instructions



1. Preheat oven to 375 degrees.
   
2. Melt margarine in a nonstick skillet over medium heat. Stir in flour, salt, and pepper. Gradually add milk and broth, stirring with a whisk until blended.
   
3. Cook 4 minutes or until thick and bubbly, stirring constantly. Add chicken, onion, peas and carrots; cook 1 minute.
   
   
4. Remove from heat and pour into 1 1/2 qt. casserole. Carefully split bisicuits in half horizontally; place over chicken mixture.
   
   
5. Bake at 375 degrees for 20 minutes or until biscuits are golden brown.
   
6. Yield: 5 servings of 3/4 cup stew and 2 biscuit halves.
   
7. Per serving: 232 Calories (kcal); 9g Total Fat; (33% calories from fat); 19g Protein; 19g Carbohydrate; 37mg Cholesterol; 982mg Sodium
   
   
8. Food Exchanges: 1 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates