Betty's Chicken Stew - Edgemont

30 min

Prep Time

45 min

Cook Time

1 hr 15 min

Total Time

Servings

Convert Ingredient Measure

Ingredients

2

lb

Chicken breast, boneless, skinless

2

tbsp

Oil, canola

20

oz

Evaporated milk, nonfat, with vitamins A & D

20

oz

Soup, cream of chicken, canned, 98% fat free

2

lb

Vegetables, mixed, frozen

2

tsp

Poultry seasoning

1/2

tsp

Paprika, ground

10

each

Whole Wheat Biscuits (separate recipe)

Nutrition Info

343.00 g / 12.25 oz per serving.

Recipe Label

Instructions

1. Preheat oven to 400°F.
2. Sauté diced raw chicken in oil.
3. Add other ingredients except biscuits - bring to a simmer.
4. Pour into baking pan or steamtable pan.
5. Prepare Whole Wheat Biscuit recipe.
6. Top stew mixture with #24 scoops (2 3/4 tablespoons) of biscuit dough.
7. Cover with foil, sealing edges.
8. Bake for 20 minutes.
9. Carefully remove foil & bake additional 10 minutes or until hot, bubbly, & biscuits are well cooked.
10. Serve 1 cup stew mixture with 1 biscuit per serving.

Notes

Food Handling :
- Wash hands immediately before engaging in food preparation and again
after engaging in any activities that contaminate the hands.
- Single gloves should be used for only one task and then discarded.
Cooking :
- Cook to an internal temperature of 165 F for 15 seconds.
Holding :
- Hold for hot service at an internal temperature of 135 F or higher.