Best Maw Maws Good Old Fashioned Chicken Stew Recipes

MAMAW'S CHICKEN AND RICE CASSEROLE

Mamaw's Chicken and Rice Casserole image

I grew up on this recipe, my Grandmother got it from a lady from church at a pot luck a long time ago! She passed it down to my mom and it's always been a family favorite. Quick and easy for school nights, and the leftovers are just as good! You can use less butter on top of course, my Momma and Mamaw always put the full stick on top (gotta love Southern ladies and their butter!)

Provided by katiefbenham

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 1h20m

Yield 6

Number Of Ingredients 8

Ingredients

3 chicken breasts, cut into cubes
2 cups water
2 cups instant white rice
1 (10.75 ounce) can cream of chicken soup
1 (10.75 ounce) can cream of celery soup
1 (10.75 ounce) can cream of mushroom soup
salt and ground black pepper to taste
½ cup butter, sliced into pats

Steps:

Preheat oven to 400 degrees F (200 degrees C). Grease sides and bottom of a casserole dish.
Stir chicken, water, rice, cream of chicken soup, cream of celery soup, and cream of mushroom soup together in the prepared casserole dish; season with salt and pepper. Arrange butter evenly over the top of the chicken mixture.
Bake in preheated oven until the rice is tender and the chicken is cooked through, 1 hour to 75 minutes. Cool 15 minutes before serving.

Nutrition Facts : Calories 441.2 calories, Carbohydrate 36.7 g, Cholesterol 80.7 mg, Fat 25 g, Fiber 0.9 g, Protein 16.8 g, SaturatedFat 12.2 g, Sodium 1211.2 mg, Sugar 1.7 g

MEE MAW'S CHICKEN CASSEROLE

Mee Maw's Chicken Casserole image

Make and share this Mee Maw's Chicken Casserole recipe from Food.com.

Provided by Cupcakes and cuties

Categories Chicken

Time 50m

Yield 1 casserole, 6 serving(s)

Number Of Ingredients 6

Ingredients

4 chicken breasts, boiled
1 (10 1/2 ounce) can cream of chicken soup
8 ounces chicken broth
8 ounces sour cream
1 stalk Ritz cracker, crushed
1/2 cup butter, melted

Steps:

1. Mix cracker crumbs and melted butter.
2. Line a 8 x 11 baking dish with 1/3 cracker mixture.
3. Cube cooked chicken. Combine with soup, broth, and sour cream. Pour mixture over cracker crumbs.
4. Top with reserved cracker crumbs.
5. Bake at 350 degrees for 30 minutes.

Nutrition Facts : Calories 437.8, Fat 35.7, SaturatedFat 18.4, Cholesterol 124, Sodium 643.2, Carbohydrate 5.4, Sugar 0.5, Protein 23.6

MAW-MAW'S CHICKEN PIE

Maw-Maw's Chicken Pie image

Comfort food yum! Golden, cake-like crust. Can replace a portion of the chicken with an equal amount of frozen, thawed veggies, or stir a cup of shredded cheese into the soup mixture. Suggest broccoli and cheddar. May substitute fat-free soup for less calories. From Southern Living January 2007

Provided by majorfoodie

Categories Chicken

Time 50m

Yield 1 cup, 8 serving(s)

Number Of Ingredients 7

Ingredients

4 cups cooked chicken, chopped
1 (10 3/4 ounce) can cream of chicken soup, undiluted
1 1/2 cups chicken broth
2 tablespoons cornstarch
1 1/2 cups self-rising flour
1 cup buttermilk
1/2 cup butter, melted

Steps:

Place chopped cooked chicken in a lightly greased 12x8 inch baking dish.
Whisk together cream of chicken soup, chicken broth, and cornstarch.
Pour mixture evenly over chicken.
Whisk together self-rising flour, buttermilk, and melted butter.
Spoon batter evenly over chicken mixture.
Bake at 400 degrees Fahrenheit for 40 minutes or until crust is golden brown.

GOOD OLD FASHIONED CHICKEN SOUP/STEW

Good Old Fashioned Chicken Soup/Stew image

There isn't anything more comforting on a snowy winter day than a bowl of homemade chicken soup. Don't let the list of ingredients turn you away. This is an extremely easy and flavourful soup to make. The soup is thicker the second day because of the added noodles. This also freezes extremely well.

Provided by Diana 2

Categories Chicken

Time 3h30m

Yield 8-10 serving(s)

Number Of Ingredients 19

Ingredients

1 onion, quartered
2 celery ribs
2 carrots
4 garlic cloves
1 bay leaf
2 lbs skinless chicken pieces, skin and visible fat removed
10 -12 cups cold water
10 cups chicken broth
2 potatoes, quartered and sliced
2 carrots, sliced
1 stalk celery, sliced
1 small onion, chopped
2 garlic cloves, minced
1 1/2 teaspoons salt
1/2 teaspoon black pepper
2 cups chicken, that you've pulled from the bones
2 tablespoons chicken bouillon, liquid Bovril
1 1/2 cups frozen mixed vegetables
1 1/2 cups thin egg noodles

Steps:

In a large dutch oven or stock pot, add onion, celery, carrots, garlic and bay leaf. Place chicken on top, and add water. (If your pot will only hold 10 cups of water at first, the remaining water can be added later, as some of it will evaporate.) Cover and bring to a boil. Reduce heat to low, and simmer for 1-1/2 hours.
Using a slotted spoon, remove chicken to a plate to cool. Strain the broth, and discard the vegetables.
At this point, the broth may be cooled and frozen for later use, or you may continue on with the recipe. This is an excellent time to remove any remaining fat from the broth.
Remove the meat from the bones, cut and set aside.
Return the broth to a clean pot. Bring to a boil and add the potatoes, carrots, celery, onion, garlic, salt and pepper. Cover and simmer for 1/2 hour.
Add the chicken, bouillon, frozen vegetables, and noodles. Simmer for 20 minutes.