Recipes Chicken Biscuit Stew (Soups)

Number of Servings
    • 4 3-oz. cooked boneless, skinless chicken breasts, cubed
    • 2 tbsp. reduced-calorie margarine
    • 1/2 c. all-purpose flour
    • 1/4 tsp. salt
    • 1/4 tsp. pepper
    • 1/2 c. nonfat milk
    • 1 10 1/2-oz. can chicken broth
    • 1/3 c. chopped onion
    • 1 8 1/2-oz. can cut green beans, drained
    • 1 8 1/2-oz. can sliced carrots, drained
    • 1 4 1/2-oz. can refrigerated buttermilk biscuits



Preheat oven to 375 F. In heavy saucepan, melt margarine over medium-high heat; stir in flour, salt and pepper. Gradually add milk and broth, stirring with as whisk until blended. Cook 4 minutes or until thick and bubbly, stirring constantly. Add chicken, onion, green beans and carrots, cook 1 minute and remove from heat. Carefully split biscuits in half horizontally. Place over chicken mixture to create topping. Bake 20 minutes or until biscuits are golden brown.

Nutrition Information

Nutritional Information Per Serving: 271 Calories; 7g Fat (25.0% calories from fat); 25g Protein; 25g Carbohydrate; 2g Dietary Fiber; 53mg Cholesterol; 752mg Sodium