SUNDAY CHICKEN STEW

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Sunday Chicken Stew image

Just as you make beef stew... or pot roast... this is the chicken version! My grandmother Mabel Kennedy Sullivan use to make this for our big family... and we just loved it! It is easy and just a bit different from beef stew. *** Grandmother use to serve this with home made...

Provided by Colleen Sowa

Categories     Vegetables

Time 1h55m

Number Of Ingredients 12

8 - 10 large boneless, skinless chicken breasts
5 large onions (peeled and quartered)
5 lb carrots (peeled and cut large)
5 lb potatoes (washed and quartered)
1 can(s) (family size) cream of chicken soup
2 qt water or chicken broth
1/2 tsp each: salt & poultry seasoning
1 tsp each: ground black pepper & garlic powder
bunch green onions (chopped large)
1 pkg frozen peas (thawed and added at the end)
BISCUITS
https://www.justapinch.com/recipe/colleenlucky7/great-grandmas-pioneer-trail-biscuits/biscuits?k=pioneer&m=colleenlucky7&p=1&o=r

Steps:

  • 1. Preheat oven to 300 degrees. Butter a large roast pan.
  • 2. Put all the veggies in the roast pan (Except the green onions and peas). Put the chicken breasts on top. Add water or broth. Sprinkle the chicken with the spices. Bake with the lid on (or cover with aluminum foil) for 50 minutes.
  • 3. Remove lid (foil). Remove chicken to a plate. Add the chicken soup. Stir the soup in. Put the chicken back on top. Bake covered for 20 minutes. Uncover add the green onions and bake another 20 minutes. Make sure chicken and vegetables are done before adding the thawed frozen peas and heating through before serving.. (total cooking time could be 1-1/2 hours).
  • 4. *** Serve this like you would a pot roast and veggies or as a stew. *** https://www.justapinch.com/recipe/colleenlucky7/great-grandmas-pioneer-trail-biscuits/biscuits?k=pioneer&m=colleenlucky7&p=1&o=r

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