Baked Chicken Stew

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Oxmoor House


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1 1/4 pounds skinned, boned chicken breasts, cut into 1-inch pieces

1/3 cup all-purpose flour

1 teaspoon garlic powder

1/2 teaspoon pepper

3 cups peeled, cubed potato

3 cups sliced onion

2 cups sliced carrot

1 cup canned no-salt-added chicken broth, undiluted

2 tablespoons low-sodium Worcestershire sauce

1 (15 1/4-ounce) can no-salt-added whole-kernel corn, drained

1 (14 1/2-ounce) can no-salt-added whole tomatoes, undrained and chopped

1 (8-ounce) can no-salt-added tomato sauce

1 teaspoon chili powder

1 bay leaf

Vegetable cooking spray

1 (12-ounce) can refrigerated buttermilk biscuits

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