Country Chicken Stew
Ingredients55 m servings 312 cals
- Cook the bacon in a 10-inch skillet over medium-high heat until crisp, stirring often. Remove the bacon from the skillet and drain on paper towels.
- Add the onion to the skillet and cook until tender, stirring occasionally. Stir in the soup, water, oregano, potatoes and carrots and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes.
- Stir the beans in the skillet. Cover and cook for 10 minutes or until the vegetables are tender. Stir in the chicken, parsley and bacon and cook until the mixture is hot and bubbling.
- Tip: Substitute 1 can (8 ounces) cut green beans, drained for the frozen. Add the green beans with the chicken.
Per Serving: 312 calories; 8.2 g fat; 43 g carbohydrates; 17.9 g protein; 39 mg cholesterol; 1011 mg sodium. Full nutrition
ReviewsRead all reviews 11
Great recipe. Although I tweeked slightly. I used boiled chicken instead of canned. I also used celery insteady of green beans and sauteed the onions, celery and carrots in the bacon grease. ...
simple and yummy, i added cooked chicken, celery and omitted the bacon (to cut the fat) and it was still good
Oh. Wow. This is by far one of the best stews I have had in my entire LIFE! Very delicious and yummy. I did make some modifications, as I doubled the recipe because this was made for a woman ...
this was great - although I would leave out the green beans, or use sweet peas instead.
This recipe was delicious and easy to cook while doing other things (like rotating loads of laundry on a Sunday). I did make a few changes. First, I doubled the recipe to have leftovers. For t...
I make this every winter and the only thing i do differently is use boiled chicken breast since that is what i have on hand. Very tasty!