Baked Chicken Stew

Yield: 6 servings. NOTENote: Although this hearty chicken stew bakes for 2 hours, it doesn't requi
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 459
  • Calories from fat: 12%
  • Fat: 6.2g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 1g
  • Protein: 30.8g
  • Carbohydrate: 71.6g
  • Fiber: 0.0g
  • Cholesterol: 55mg
  • Iron: 0.0mg
  • Sodium: 545mg
  • Calcium: 0.0mg


  • 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


  1. 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.
  2. 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.
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