Chicken Stew with Parmesan Biscuits
Choose a colorful and nutrition-packed veggie combo like broccoli florets with carrots and cauliflower or green beans with red peppers and carrot.
2 cups low-sodium chicken broth
3 cups frozen mixed vegetables
1/2 teaspoon dried poultry seasoning
1/2 teaspoon garlic salt
Freshly ground pepper to taste
1 cup low-fat milk
1/3 cup all-purpose flour
2 cups coarsely chopped Gold’n Plump® Deli Rotisserie Chicken, Lemon Pepper or Garlic flavor
1 can (12 ounces) refrigerated biscuits
1 tablespoon butter, melted
1 tablespoon grated Parmesan cheese
Heat oven to 375°F.
In large, deep ovenproof skillet mix broth, vegetables, seasonings, and 1/2 cup water. Bring to a boil; reduce heat to low and simmer about 10 minutes or until vegetables are tender.
Mix milk and flour in small bowl until smooth. Stir into skillet; add chicken. Cook and stir until thickened and bubbly.
Separate dough into 10 biscuits. Cut each biscuit in half; arrange around outer edge skillet. Brush biscuits with butter; sprinkle with cheese.
Place skillet in oven; bake 15 to 20 minutes or until biscuits are golden brown.
One Gold'n Plump Deli Rotisserie Chicken yields about 4 cups shredded, sliced, or coarsely chopped chicken, skin and bones removed.
Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.
- Serving Size
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Servings5
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- PER SERVING
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Calories600
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Calories from Fat51%
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Total Fat34g
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Saturated Fat12g
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Trans Fat1g
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Total Carbohydrate42g
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Protein34g
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Sugars8g
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Cholesterol120mg
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Dietary Fiber3g
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Sodium1,800mg
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- DAILY VALUE
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Vitamin A32%
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Vitamin C43%
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Calcium12%
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Iron22%
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- DIETARY EXCHANGES
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Starch/Bread2.5
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Fat3.5
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Vegetable1
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Med-Fat Meat3.5
- Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
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