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Zesty Chicken Vegetable Bisque |
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Serves: 6 Print this RecipeTaylor Arnold - Kemah, Texas Bake-Off® Contest 33, 1988 This spicy chicken and vegetable one-dish meal is like Brunswick stew. Large pieces of boneless chicken, a variety of vegetables and well seasoned broth are spooned over rice in individual serving bowls. 3 whole boneless skinless chicken breast halves 3 tablespoons margarine or butter 3 tablespoons sliced onions 3 garlic cloves, minced 2 tablespoons all-purpose flour 2 (14 1/2-ounce) cans ready-to-serve chicken broth 1 (16-ounce) can whole tomatoes, undrained, cut up 1 tablespoon chopped fresh parsley 1 teaspoon dried thyme leaves 1/2 to 1 1/2 teaspoons salt 1 teaspoon hot pepper sauce 2 bay leaves 2 cups chopped green bell peppers 1 cup frozen sweet peas (from 1-lb. pkg.) 1 (4 1/2-ounce) jar sliced mushrooms, undrained 3 cups hot cooked rice Brown chicken breasts in margarine in large, deep skillet over medium heat. Remove chicken breasts from skillet. Add onions and garlic; cook over medium heat until onions are tender, about 3 minutes. Remove from heat. Stir in flour. Add broth, tomatoes, parsley, thyme, salt, hot pepper sauce and bay leaves; blend well. Add browned chicken breasts; cook over low heat 30 minutes, stirring occasionally. Add bell peppers; cook an additional 10 minutes. Add corn, peas and mushrooms; cook an additional 10 to 15 minutes or until chicken is tender. Remove bay leaves before serving. To serve, place 1/2 cup rice in each of six individual serving bowls. Top with chicken breast half and generous 1 cup of bisque. Nutrition Per Serving: Calories 420; Protein 34g; Carbohydrate 45g; Fat 10g; Sodium 1370mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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