Recipe - Chicken Biscuit Stew

2 tablespoon Reducedcal stick margarine
One half cup Allpurpose flour
One fourth teaspoon Salt
One fourth teaspoon Pepper
One half cup Skim milk
1 cn (10 One half oz) lowsalt chicken
broth
1 One half cup Cubed cooked chicken breasts
1/3 cup Chopped onion
1 cn (8 One half oz)green peas,drained
1 cn (8 One fourth oz) cut or sliced up carrots,
drained
1 cn (4.5 oz) refrigerated
buttermilk biscuits

Preheat oven to 375F.

Melt margarine in a 9inch castiron skillet over medhigh heat. Stir in
flour, salt, and pepper. Gradually add milk and broth, stirring with a
whisk until blended. Cook 4 minutes or until thick and bubbly, stirring
occasionally. Add chicken, onion, peas, and carrots; cook 1 minute.
Remove from heat.

Carefully split biscuits in half horizontally; place over chicken mixture.
Bake at 375F for 20 minutes or until buscuits are golden brown.

Per serving: 251 cal, 8.4 g fat (30%), 102 g pro, 612 mg sod.

Reprinted from Cooking Light Magazine, September 1996.
Posted to MMRecipes Digest V3 #240

Date: Mon, 2 Sep 1996 23:21:00 0700

From: Julie Bertholf jewel1@ix.netcom.com