Creamy Chicken Stew


  • 4 slices bacon cut into 1 inch pieces
  • 1 lb boneless skinless chicken breasts cut into 1/2 inch pieces
  • 1 1/2 cups frozen sweet peas
  • 3 tsp paprika
  • 3 cups chicken gravy
  • 1/2 cup sour cream
  • 1 can bisquits
  1. Heat oven to 375º
  2. Cook bacon in large skillet (oven proof). Heat until crisp, remove bacon from skillet and drain on paper towels.
  3. Reserve 2 Tbsp. drippings in skillet. Add chicken cook until no longer pink, stir in bacon, peas, paprika, and gravy. Reduce heat to medium, cook 4 minutes or until bubbly stirring frequently. Stir in sour cream until well mixed
  4. Seperate dough into 5 biscuits. Cut each in half crosswise, arrange around outer edge of stew. Bake at 375º for 15-18 minutes or until biscuits are deep golden brown




Share & Print

0 0 100 0

No Comments

Leave a Reply