Potato Chicken Stew Recipe

Ingredients
<br>- 4 cups cooked, cubed chicken breast meat
<br>- ⅔ cup sliced fresh mushrooms
<br>- 1 cup chopped onion, sauteed in butter
<br>- 1 ½ cups chopped carrots
<br>- 6 cups chicken stock
<br>- 1 teaspoon dried sage
<br>- 1 teaspoon dried basil leaves
<br>- 1 teaspoon garlic salt
<br>- 1 teaspoon dried parsley
<br>- 1 (10 ounce) package frozen mixed vegetables, thawed
<br>- 3 cups cooked, diced red potatoes
<br>- ½ cup chopped celery
<br>- ⅛ cup all-purpose flour
<br><p></p>Directions
<br>step 1: Combine chicken, mushrooms, onion, carrots and stock in a large saucepan over medium heat. Simmer until carrots are tender, about 10 minutes.
<br>step 2: Stir in sage, basil, garlic salt, parsley, mixed vegetables, potatoes and celery and cook until heated through. Stir in flour to thicken sauce, then serve.
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Ingredients
- 4 cups cooked, cubed chicken breast meat
- ⅔ cup sliced fresh mushrooms
- 1 cup chopped onion, sauteed in butter
- 1 ½ cups chopped carrots
- 6 cups chicken stock
- 1 teaspoon dried sage
- 1 teaspoon dried basil leaves
- 1 teaspoon garlic salt
- 1 teaspoon dried parsley
- 1 (10 ounce) package frozen mixed vegetables, thawed
- 3 cups cooked, diced red potatoes
- ½ cup chopped celery
- ⅛ cup all-purpose flour

Directions
step 1: Combine chicken, mushrooms, onion, carrots and stock in a large saucepan over medium heat. Simmer until carrots are tender, about 10 minutes.
step 2: Stir in sage, basil, garlic salt, parsley, mixed vegetables, potatoes and celery and cook until heated through. Stir in flour to thicken sauce, then serve.

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