Baked Chicken Stew
A hearty baked chicken stew with tender chicken, vegetables, and savory broth, perfect for comforting family dinners or casual gatherings.
Ingredients
- 1 can chicken broth ⓘ
- 1/2 cup water ⓘ
- 3 tablespoons quick cooking tapioca ⓘ
- 1 teaspoon salt ⓘ
- 1/2 teaspoon pepper ⓘ
- 2 pounds boneless skinless chicken breasts, cut into 1-inch cubes ⓘ
- 4 medium carrots, cut into cubes ⓘ
- 3 medium potatoes, peeled and quartered ⓘ
- 1 medium onion ⓘ
- 1 slice bread, cubed ⓘ
Instructions
- Preheat oven to 375°F (190°C).
- In a bowl, mix chicken broth, water, tapioca, salt, and pepper.
- Add chicken, carrots, potatoes, onion, and bread cubes to the mixture and stir well.
- Pour the mixture into a 13 x 9-inch baking dish.
- Cover the dish with foil or a lid.
- Bake in the preheated oven for 2 hours or until the chicken is cooked through and vegetables are tender.
Tips & Substitutions
For added flavor, consider substituting the chicken broth with homemade stock or using Low-Fat Mushroom Soup for a creamy texture. If you want a bit of spice, add some paprika or cayenne pepper. You can also replace the bread with leftover Savory Stuffing Balls for a heartier dish. Make sure to cut the vegetables into similar sizes for even cooking.
Serving Suggestions
Serve the baked chicken stew with a side of crusty bread or a fresh green salad for a complete meal. It pairs beautifully with Light And Easy Chicken And Rice Casserole for a comforting dinner. For an extra touch, sprinkle fresh herbs like parsley or thyme on top before serving to enhance the flavors.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in an oven-safe dish and cover with foil, warming at 350°F (175°C) until heated through. Alternatively, microwave in short intervals, stirring occasionally, until hot. This dish also freezes well for up to 2 months.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Chicken Stew contains roughly 888 calories, with 42g protein, 112g carbohydrates, and 31g fat. It is an excellent source of vitamin A (197% of the Daily Value), protein (84% of the Daily Value), and potassium (60% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1713mg per serving (74% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen chicken in this recipe?
Yes, you can use frozen chicken breasts, but be sure to adjust the cooking time. They may need an additional 30 minutes in the oven to ensure they are fully cooked and tender. Always check that the internal temperature reaches 165°F (74°C) for safety.
What can I substitute for tapioca?
If you don't have tapioca, cornstarch or arrowroot can be effective substitutes. Use about half the amount of cornstarch as it thickens more quickly. Mix it with a little cold water before adding to the broth mixture to prevent clumping.
Can I add other vegetables to the stew?
Absolutely! Feel free to incorporate vegetables like green beans, peas, or bell peppers. Just keep in mind that different vegetables have varying cooking times, so adjust as necessary to ensure everything is tender and cooked through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).