Chicken Mulligan Stew
"This quick and easy hearty chicken vegetable stew is made mostly from leftovers or freezer items. It tastes even better than it looks...."
INGREDIENTS
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4 ribs celery, chopped in 1/2-inch chunks
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4 peeled carrots, chopped in 1/2-inch chunks
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1 medium Vidalia onion, cut into large dice
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2 Tablespoons butter or olive oil
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3 (14-ounces each) cans chicken broth
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1 cup water
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1 package Knorr roasted chicken gravy mix powder
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1/2 teaspoon garlic powder
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1/2 teaspoon onion powder
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1 teaspoon kosher salt, or to taste
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1/2 teaspoon freshly ground pepper
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1/2 teaspoon poultry seasoning
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1 teaspoon dried parsley
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1/2 teaspoon dried oregano
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1/2 teaspoon dried basil
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1 (19-ounce) can white cannelini beans, undrained
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1 (14-1/2-ounce) can petite-cut tomatoes, undrained
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1/4 cup real bacon bits
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1/2 cup ditalini pasta (tiny tubes about 1/4-inch long)
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1/2 cup raw converted rice
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1 (15-ounce) can whole new potatoes, drained, cut in half lengthwise, then into thick slices
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1/2 cup frozen baby peas
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2 boneless, skinless chicken breast halves, cut into 1-inch chunks
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