"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Creamy Chicken Stew Recipe

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This recipe for Creamy Chicken Stew, by , is from The Fungus Among Us, 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!

Katie Steinberg


2 large boneless chicken breasts (cut into bite sized pieces)
1 tbsp. butter
1 medium onion (diced)
4 small red potatoes (cut into quarters)
1 c. baby carrots (chopped)
3/4 c. string beans (cut into bite sized pieces)
1/2 c. celery (diced)
1 (10 3/4 oz) can cream of chicken soup
1/2 c. milk
1/2 c. sour cream
1 (1 oz.) packet dry ranch dressing mix
Salt/Pepper to taste
1 tsp. parsley flakes
5 slices of bacon (cooked and crumbled on top)

Stove Top:

Warm a large pot over medium heat.

1. Melt the butter
2. Add all the vegetables and stir to coat with butter
3. Salt/Pepper the diced chicken as desired--add to the pot

In a separate bowl:

4. Mix together the soup, milk, sour cream, and ranch dressing mix--add to the pot.
5. Cover the pot and cook for about 40 minutes, stirring occasionally while cooking

At this time you can prep your bacon (the method I like best I learned from Connie):

6. Preheat oven to 350
7. Place bacon on a cookie sheet (with aluminum foil)
8. Bake on the top shelf for about 20 minutes

To serve:
Add the parsley flakes and bacon bits

Number Of Servings:
Number Of Servings:
About 4
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
In addition to this, you can make biscuits and pour the stew over the biscuits, add bacon and shredded cheddar. *Tasty*




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