Sunday Chicken Stew

Colleen Sowa

By
@colleenlucky7

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 biscuits!

Great Grandma's Pioneer Trail Biscuits


***this is not my photo... but one from the internet.... just to show some chicken and veggies...


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Comments:

Serves:

10 - 15

Prep:

25 Min

Cook:

1 Hr 30 Min

Method:

Bake

Ingredients

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

Directions Step-By-Step

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.

***
Great Grandma's Pioneer Trail Biscuits

About this Recipe

Course/Dish: Chicken, Vegetables, Gravies
Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy