Chicken Stew

Name: Chicken Stew
Yield: 6-8 servings
Cuisine: American
Ingredients: 10-12 chicken tenders, sliced lengthwise; 3 medium potatoes, peeled and cut into 1 inch cubes; 1 pkg baby carrots; 1/2 bag frozen green peas; 3 cobs frozen corn (half sized); 8 sliced multi color sweet peppers; 1 cup chopped celery; 1 cup chopped onion; to taste Italian blend seasoning; to taste paprika; to taste ground dry mustard; to taste dill weed; to taste parsley; to taste fresh cracked black pepper; to taste sea salt; chicken broth for blending; 4 cans cream of chicken soup

alley927cat @cook_7853600

This recipe grew out of my want for something like chicken and dumplings without the all day affair that represents. My family loves this meal, I make it in a 5qt Dutch oven, and the stew is gone before bedtime.

alley927cat @cook_7853600

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Ingredients

6-8 servings

10-12chicken tenders, sliced lengthwise
3medium potatoes, peeled and cut into 1 inch cubes
1 pkgbaby carrots
1/2 bagfrozen green peas
3cobs frozen corn (half sized)
8sliced multi color sweet peppers
1 cupchopped celery
1 cupchopped onion
to tasteItalian blend seasoning
to tastepaprika
to tasteground dry mustard
to tastedill weed
to tasteparsley
to tastefresh cracked black pepper
to tastesea salt
chicken broth for blending
4 canscream of chicken soup

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Steps

1

Combine everything except the cans of soup in the Dutch oven. Turn on medium heat and start to soften the veggies and cook the chicken.
2

When the contents start sizzling, deglaze the pot with chicken broth, between a half cup and a cup.
3

Reduce heat to simmer and cook about 20 minutes stirring every 5 minutes to prevent sticking.
4

Add the four cans of cream of chicken soup and stir. If mixture is too thick, add chicken broth to thin. Cook another 20 minutes, stirring every 5 minutes or stew will stick.
5

Remove cooked corn on the cob from pot and cut corn off cob with a knife, then add kernels back to stew.
6

Cook for another 10 minutes, stirring every 5 minutes.
7

Remove from heat, stew will be screaming hot. Let cool 10 to 15 minutes before service.
8

Ladle stew into bowls, serve and enjoy.