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
How to Make It
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.
Oxmoor House Cooking Light Collection
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The flavor way OK, tasted a bit like chicken and veggies covered in marinara sauce. It took 3 hours for the potatoes to cook thoroughly. I did not add the corn, as I did not have it on hand. If I make this again, I would make it in the crock pot and add 1/2 cup of water to thin out the broth.
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