Chicken Stew

• 1 large pkg. chicken breasts
• 1/2 c. vegetable oil
• 1/2 c. flour
• 1 c. chopped onions
• 1 c. chopped celery
• 1 c. chopped green pepper
• 1/4 c. diced garlic
• 1 can mushrooms
• 6 c. chicken stock
• 1 c. chopped green onions
• 1/2 c. chopped parsley
• Tony's seasoning
• salt and pepper

1. Cook oil and flour over medium heat to make a roux.
2. Add onions, celery, bell pepper and garlic.
3. Saute 10 to 15 minutes or until vegetables are wilted.
4. Add canned mushrooms.
5. Add chicken breasts and saute for 10 minutes.
6. Slowly add chicken stock. Stir.
7. Bring to a rolling boil, reduce to simmer, and cook about 1 hour.
8. You may need to add more chicken stock to retain liquid. Add green onions, parsley, Tony's seasoning, salt and pepper. Cook 30 more minutes.
9. Makes 4 to 6 servings.

chicken breasts, vegetable oil, flour, onions, celery, green pepper, garlic, mushrooms, chicken stock, green onions, parsley, s seasoning, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=470065 (may not work)