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Categories:
chicken breasts flour garlic pepper potato onion carrot salt Worcestershire sauce salt salt salt chili powder bay leaf vegetable cooking spray buttermilk
Viewed: 26 - Published at: 8 years agoIngredients
- 1 1/4 pounds skinned, boned chicken breasts, cut into 1-inch pieces
- 1/3 cup all-purpose flour
- 1 teaspoon garlic powder
- 1/2 teaspoon pepper
- 3 cups peeled, cubed potato
- 3 cups sliced onion
- 2 cups sliced carrot
- 1 cup canned no-salt-added chicken broth, undiluted
- 2 tablespoons low-sodium Worcestershire sauce
- 1 (15 1/4-ounce) can no-salt-added whole-kernel corn, drained
- 1 (14 1/2-ounce) can no-salt-added whole tomatoes, undrained and chopped
- 1 (8-ounce) can no-salt-added tomato sauce
- 1 teaspoon chili powder
- 1 bay leaf
- Vegetable cooking spray
- 1 (12-ounce) can refrigerated buttermilk biscuits
Method
- Combine first 4 ingredients in a heavy-duty, zip-top plastic bag; shake well. Combine chicken mixture, potato, and next 9 ingredients in a large bowl, stirring well. Place in a 4-quart baking dish coated with cooking spray. Cover and bake at 325° for 2 hours or until potato is tender, stirring occasionally.
- Separate biscuits, and cut each biscuit into fourths. Remove baking dish from oven. Remove and discard bay leaf. Place biscuit pieces over top of chicken mixture. Bake, uncovered, at 375° for 10 to 12 minutes or until biscuits are lightly browned.
