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Chicken Stew Recipe

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This recipe for Chicken Stew, by , is from The Sharp Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Brenda Sharp
Added: Monday, September 29, 2008

Category:
Category:

Ingredients:  
Ingredients:  
6 boneless chicken breast
water to cover chicken
4 cans cream style corn
8 cups potatoes, cubed
2 cups onions, chopped
1 1/2 quarts tomato juice
1 med size can tomato juice
salt and pepper to taste

Directions:
Directions:
Cook chicken until tender. Remove from broth and let cool. Cook potatoes and onions in broth until done. Add corn and mix well. When chicken is cool enough to touch; chop in small bite size pieces. Add to mixture and stir well. Cook on medium heat. Stir frequently to keep from sticking. Add tomato juice and sauce. Salt and Pepper to taste. Simmer on low for 30 - 45 minutes.

Number Of Servings:
Number Of Servings:
10 - 12
Personal Notes:
Personal Notes:
A can of drained English peas or a can of small lima beans may be added to this.

If the stew is too thin, thicken with a little instant potatoes. Serve with saltines.

 

 

 

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