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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

EZ Chicken stew without roux Recipe

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This recipe for EZ Chicken stew without roux is from The Tasty Bourgeois Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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