Dutch Oven Chicken Stew
- Number of Servings: 13
Ingredients
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,
Dump all the ingredients in the Dutch oven and mix together. Be careful not to tear the foil lining.
Cooking:
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.
Cooking:
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.
Nutritional Info Amount Per Serving
- Calories: 210.3
- Total Fat: 4.6 g
- Cholesterol: 27.6 mg
- Sodium: 528.9 mg
- Total Carbs: 29.7 g
- Dietary Fiber: 3.8 g
- Protein: 13.4 g