Chicken Breast Recipes » Chicken Stew » Autumn Chicken Stew

Autumn Chicken Stew

Chicken breasts and dumplings in chicken broth with stewed tomatoes, butternut squash, white onion, potatoes, seasoned with pumpkin pie spice, and garnished with fresh parsley.

Ingredients -

4 Boneless, Skinless Chicken Breast Halves, cut into 1 inch pieces
1/4 cup Bisquick
1 tablespoon Vegetable or Canola Oil
2 1/2 cups 1 inch Butternut Squash
1 teaspoon Pumpkin Pie Spice
2 Medium Baking Potatoes, cut into 1-inch cubes
1 Medium White Onion, chopped
1 (15 ounces) can Italian Style Stewed Tomatoes, undrained
1 (15 ounces) can Chicken Broth

Dumplings:
1-1/2 cups Bisquick
1/2 cup Whole Milk

Garnish:
chopped Fresh Parsley

Preparation:

1. Toss chicken in bisquick.

2. Add in a large stockpot or Dutch oven heat oil over medium heat.

3. Add chicken and cook 10 minutes, until juices run clear.

4. Stir in butternut squash, pumpkin pie spice, potatoes, white onion, stewed tomatoes, and chicken broth.

5. Bring to a gentle boil. Reduce heat to low.

6. Cover and simmer 5 more minutes.

7. Make dumplings. Drop by tablespoonfuls onto stew.

8. Cook uncovered 10 minutes.

9. Cover and cook 10 minutes longer.

10. Garnish with parsley.

Dumplings:

Stir ingredients until soft dough forms.

Chicken Breast Recipe Tip
Butternut Squash

	Butternut squash is widely available and 1 large squash should produce enough squash for this stew. You could substitute pumpkin for the squash when in season.

Chicken Breast Recipe Tip
Chicken Broth

	Fresh chicken stock would be nice here in place of the canned chicken stock.

Chicken Breast Recipes