Let's keepin touch.

Get coupons and quick recipes delivered to your inbox with a click of a button.

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.

Prep Time 
Cook Time 
Total Time 
Servings 
5

Ingredients 

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

Instructions 

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.

Tips 

One Gold'n Plump Deli Rotisserie Chicken yields about 4 cups shredded, sliced, or coarsely chopped chicken, skin and bones removed.

 

Variations 

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.

Cuisine 
  • Serving Size
    • Servings 
      5
  • PER SERVING
    • Calories 
      600
    • Calories from Fat 
      51%
    • Total Fat 
      34g
    • Saturated Fat 
      12g
    • Trans Fat 
      1g
    • Total Carbohydrate 
      42g
    • Protein 
      34g
    • Sugars 
      8g
    • Cholesterol 
      120mg
    • Dietary Fiber 
      3g
    • Sodium 
      1,800mg
  • DAILY VALUE
    • Vitamin A 
      32%
    • Vitamin C 
      43%
    • Calcium 
      12%
    • Iron 
      22%
  • DIETARY EXCHANGES
    • Starch/Bread 
      2.5
    • Fat 
      3.5
    • Vegetable 
      1
    • Med-Fat Meat 
      3.5
    • 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.
Cooking Method 
Recipe Source