Dutch Oven Chicken Stew
2-3 pounds of chicken boneless, skinless chicken thighs (or breasts) cut into 1 inch cubes.
6 potatoes, peeled and cut into 1 inch or smaller cubes.
1-2 brown or yellow onions, chopped.
1 small package of baby carrots or chopped carrots.
3 small cans of cream of chicken soup
2 small cans of cream of celery soup (cream of mushroom soup can be used here if everyone likes mushrooms)
1 package of mushrooms, cleaned (optional)
1 teaspoon minced garlic
Salt and Pepper,
Cooks in about 1 - 1.5 hours. Test the potatoes to see if they are done. Carrots usually stay somewhat crunchy. Serve on top of egg noodles. Numbers do not include noodles. Make 13-1 cup servings.
Number of Servings: 13
Recipe submitted by SparkPeople user IDAHOMACY.