i have been trying a few new recipes, but always go back to our favorites. (and just to be honest, there other night i tried a new recipe and it was dee.sguss.ting. even i couldn't eat it!)
today's recipe is one i've been making for over 10 years! it's from the campbell's soup recipe book that i got as a wedding shower gift. i don't remember when i first tried it (or why it's the only recipe from the book i've ever made), but it's in regular rotation in the Hall home.
Country Chicken Stew
: : in a 3L sauce pan over medium heat, cook 2 slices (or more) bacon until crisp. Transfer to paper towels to drain, reserve drippings.
: : in hot drippings, cook 1 medium onion and 1 tsp dried oregano until onion is tender
: : Add 1 can condensed cream of chicken soup, 1 soup can water, 4 medium potates, peeled and cut into chunks, 2 medium carrots sliced; heat to boiling; reduce heat to low, cover and cook 15 minutes, stirring occasionally.
(apparently i stopped taking pictures - i probably had some littles at my feet...)
: : Stir in 1 cup frozen cut green beans. Cover and cook 10 minutes; stir in reserved bacon and 1 1/2 cups cubed cooked chicken (usually i use 2 chicken breasts); heat through and serve.
|Can you see peas in this stew? Yes, I forgot to put beans on the shopping list|
-the family tried to be flexible about this radical change.
it makes about 5 1/2 cups, though I usually try and "beef" it up a little by adding more of the veggies. if you want any leftovers at all, or if your family are hearty eaters, you probably want to double it, which is easy enough to do!
Served with "Red Lobster" biscuits, this one is a hit every time (for those nights when you just need a supper-win!)