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Chicken Brunswick Stew Recipe

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This recipe for Chicken Brunswick Stew, by , is from Nana's Yummies, 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!

Contributor:  
Contributor:  
Judy

Category:
Category:

Ingredients:  
Ingredients:  
3 c. rotisserie chicken, shredded
2 c. cooked chicken, chopped
1 qt. chicken broth, reserved or canned
1 (14.5 oz) can crushed tomatoes
1 (15 oz) can mexican style stewed tomatoes
2 c. ketchup
1 c. water
c. chili sauce
2 T. Worcestershire sauce
2 t. honey mustard
2 T. butter
1 med potato diced (1 cup)
1 medium onion chopped
t. salt
t. pepper
1 (10 oz) package of small lima beans partially thawed
1 (16 oz) can creamed style corn
1 (8.5 oz) can english peas
c. frozen okra (optional)
1 T. vinegar

Directions:
Directions:
Place chicken in 8 qt, pot and add broth, tomatoes, ketchup, water, chili sauce, Worcestershire sauce, honey mustard, butter, potatoes, onion, salt and pepper. Bring to boil at medium heat and simmer, covered 1 hour, stirring occasionally. Add remaining ingredients. Simmer 30 minutes until thick.

Number Of Servings:
Number Of Servings:
15 cups
Preparation Time:
Preparation Time:
30 minutes prep and 90 minutes cooking
Personal Notes:
Personal Notes:
can use pork, beef and chicken

 

 

 

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