Monday, November 3, 2008
Tempt My Tummy Tuesday--Chicken Veggie Stew
This is my second week participating in this meme over at Blessed with Grace and I must say there is some great looking recipes over there!! This week, Lisa shares her "quick meal" so I thought I would share one of mine! This meal is really quick when you have leftovers in the fridge that need to be used up but you don't want to eat them all separate! I love making this "leftover makeover"!
Chicken Veggie Soup/Stew
1 can cream of chicken soup, undiluted
1/2 cup milk
1 can of chicken broth
1/4 tsp. dried thyme
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. poultry seasoning
2-3 cups diced cooked chicken
1 can whole kernel corn, drained
2 cups frozen cut green beans, thawed
2 cups sliced or diced cooked potatoes
1 can green peas
1-2 cups carrots, diced and cooked
In a large bowl, combine soup, milk, broth, thyme, poultry seasoning, salt and pepper. Stir in chicken, corn, peas, beans and potatoes. Pour into a greased 1 1/2 qt. baking dish. Bake, uncovered, at 400° for 15 minutes or until heated through. Yield: 6 servings
Sonshine's notes: This recipe can be doubled and even tripled! This recipe works well in the crockpot on low for 4-6 hours! When I put it in the crockpot I don't grease it. I even have decreased the liquid(didn't use the chicken broth) and used as the filling to potpie!
For other tempting tummy recipes and more; head over to Blessed with Grace!