Dutch Oven Chicken Stew
Nutritional Info
- Servings Per Recipe: 13
- 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
View full nutritional breakdown of Dutch Oven Chicken Stew calories by ingredient
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,
Directions
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.
