Easy Chicken Stew
This easy chicken stew is a great way to use your fresh potatoes and carrots from your
- 5-6 medium size potatoes
- 2-3 carrots
- 1-2 stalks celery (You can use dehydrated celery if you don’t have fresh stalks)
- 1-2 cups chicken (canned or fresh)
- 1 can corn (optional)
- 2 cans cream of chicken soup
- 1 package Lipton onion soup mix
- 1 cup water
Stem carrots and potatoes until they’re tender but not mushy.
Spread the chicken out in the bottom of a 9” x 13” pan (the chicken doesn’t have to be precooked).
Spread the mixed vegetables on top of the chicken.
In a separate bowl, cream together the onion soup mix, cream soup, and water (gravy consistency).
Pour the gravy mixture over vegetables and chicken.
Cover with tin foil and bake at 350°F for 1 hour.
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