A hearty stew that uses whatever is handy in your vegetable crisper. Excellent on a cold winter day. Add a loaf of bread for a great meal.

Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Spray a large skillet with cooking spray. Saute the chicken in the oil. Add the onion and saute until translucent. Add the celery and carrots and saute briefly.

    Advertisement
  • Add the chicken soup, mushroom soup, water or broth, salt and pepper, sage and garlic. Do not add the tomatoes yet as they retard cooking time. Bring all to a boil, then cover and simmer for about 20 minutes. Add the tomatoes and simmer for 10 more minutes, uncovered. Serve over hot cooked rice if desired. Delicious!

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

197 calories; 6.8 g total fat; 38 mg cholesterol; 897 mg sodium. 16.1 g carbohydrates; 17 g protein; Full Nutrition

Reviews (20)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/16/2003
AWESOME!!!!!!! Sage lovers rejoice I am not usually a stew fan but this dish was superb. I substituted cream of brocolli soup for the cream of mushroom and added some florets. Was delectable. Read More
(9)

Most helpful critical review

Rating: 1 stars
12/18/2003
I wasn't quite sure what to expect with this recipe so I followed the recipe exactly. It was fantastic until I added the tomatoes. Then it was horrible. I'm not sure if it was the strong taste of the tomatoes or there was just too much going on in one pot. Tossed out and ordered pizza. I'm might make this again but will not add tomatoes. Read More
(9)
27 Ratings
  • 5 star values: 15
  • 4 star values: 8
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
09/16/2003
AWESOME!!!!!!! Sage lovers rejoice I am not usually a stew fan but this dish was superb. I substituted cream of brocolli soup for the cream of mushroom and added some florets. Was delectable. Read More
(9)
Rating: 1 stars
12/18/2003
I wasn't quite sure what to expect with this recipe so I followed the recipe exactly. It was fantastic until I added the tomatoes. Then it was horrible. I'm not sure if it was the strong taste of the tomatoes or there was just too much going on in one pot. Tossed out and ordered pizza. I'm might make this again but will not add tomatoes. Read More
(9)
Rating: 5 stars
09/16/2003
AWESOME!!!!!!! Sage lovers rejoice I am not usually a stew fan but this dish was superb. I substituted cream of brocolli soup for the cream of mushroom and added some florets. Was delectable. Read More
(9)
Advertisement
Rating: 5 stars
01/12/2005
This is a nice alternative to beef stew. The reviews regarding the tomatoes made me a little nervous about using them. We really like tomatoes so I drained the can of diced tomatoes and did not use the juice. I felt like maybe the juice would overpower the chicken taste. We enjoyed it this way very much. The other thing I did different was to add another 1/2 - 1 Cup of chicken broth JUST BEFORE serving to get the "stew consistency" I wanted. It was a little too thick without. Probably because in part due to not using the tomato juice. I did not serve over rice very yummy without. Read More
(7)
Rating: 5 stars
04/28/2008
I honestly don't know why I first chose to make this because the recipe didn't appeal to me but I made it anyway. I am so glad I did. It was delicious. I served it with a loaf of fresh French bread and everyone went back for seconds. Definitely a keeper! Read More
(7)
Rating: 5 stars
12/12/2003
Wow this was so good. I left out the celery and added chives instead. I sauted the chicken in butter and spices instead of oil. I also used cream mushroom with roasted garlic instead of just plain cream of mushroom. This was aesome!!! My husband absolutely loved it. I will definately be making it again. Perfect for Cold Winter nights. Read More
(5)
Advertisement
Rating: 4 stars
02/29/2004
My husband & I both liked this recipe. I opted to leave out the tomatoes though based on another review. I also made it in the slow cooker. Just "dumped" everything right in ( I left the breasts whole & shredded before serving) and cooked it on high for 4 hours then turned it to low for 3 hours. Perfect! Chicken was tender and the broth was very tastey. Served in a "bowl" of rice with peas on the bottom. Nice alternative to traditional stew!! Read More
(5)
Rating: 4 stars
07/29/2004
It kind of reminds me of a name brand canned soup - only heartier and spicier. I substituted an extra can of cream of chicken. I also used oregano instead of sage. It's wonderful served with cooked pasta shells. Read More
(5)
Rating: 3 stars
12/19/2005
This dish was easy to make due to its "on-hand" ingredients. However I was hoping for better color texture and overall flavor from this dish. Read More
(4)
Rating: 4 stars
09/28/2008
I made the following changes to the recipe. I put all of the ingredients except the chicken and diced tomatoes in a slow cooker. I first browned the chicken in a frying pan with a small amount of vegetable oil and then added it to the slow cooker. I cooked the food in the slow cooker for 7 1/2 hours and then added the tomatoes for the last half hour. As recommended I served it over hot cooked rice. Read More
(4)