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EZ Chicken stew without roux Recipe

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This recipe for EZ Chicken stew without roux, by , is from The Tasty Bourgeois Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Candy Bourgeois Sittig
Added: Wednesday, July 25, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 lbs chicken, 1 can of cream of mushroom soup, 1 can of cream of chicken soup, 1 can of cream of celery soup, kitchen bouquet and chopped seasoning, 1 tsp. red pepper, 1 tsp
black pepper, 1 T. garlic powder

Directions:
Directions:
Saute chopped seasoning in oil. Add all your soups. Add chicken, pepper and garlic powder . Add about a cap full of kitchen bouquet or until desired color of stew. Add a cup of hot water. Cook for about 1 1/2 hours or until chicken falls off the bone. cook about 4 cups of rice

Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
If stew is to thick add more water or if to thin add a lil cornstarch to thicken. When it is ready you can debone chicken. thats what I do. Don't burn yourself .I always do ,so be careful. Don't add salt soups are salty unless your a salt lover.

 

 

 

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