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Chicken Stew, Quick and Thick Recipe

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This recipe for Chicken Stew, Quick and Thick, by , is from Kathryn & Robert Elder Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joseph Smith
Added: Saturday, November 3, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 lb potatoes, small, red, white or yellow, chunked
2 T. water
1 T. oil
1 medium onion, diced
1-1/4 chicken breast, skinless, boneless, chunked
1 can condensed cream of chicken soup
1/4 c. Italian dressing
2 c. peas and carrots, canned or frozen
1/2 c. sour cream

Directions:
Directions:
Microwave potatoes in water with cover on until fork tender. Next saute the onion and chicken in a skillet with oil.

Add potatoes, soup, dressing and vegetables to skillet. Bring to boil and cover. Reduce heat and simmer 3 minutes. Add sour cream and heat thru.

Remove from heat and let stand for several minutes before serving.

Number Of Servings:
Number Of Servings:
5-6
Preparation Time:
Preparation Time:
10 minutes/25 minutes total
Personal Notes:
Personal Notes:
This is one of those quick meals for a cold , rainy and dreary Saturday lunch or a weekday dinner.

 

 

 

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