Savory Chicken Stew
- 1 Tbsp. vegetable oil
- 1 lb. skinless, boneless chicken breasts, cut into 1-inch pieces
- 1 (10 oz.) can Campbell's condensed cream of chicken and broccoli soup
- 1/2 c. milk
- 4 small red potatoes, cut in quarters (about 2 1/2 c.)
- 2 medium carrots, sliced (1 c.)
- 1 c. fresh broccoli flowerets
- 1/8 tsp. pepper
- In 10-inch skillet over medium-high heat in hot oil, cook half of the chicken until browned, stirring often. Remove; set aside. Repeat with remaining chicken. Pour off fat. In same skillet, combine soup, milk, potatoes, carrots, broccoli and pepper. Heat to boiling; reduce heat to low. Cover; cook 15 minutes, stirring occasionally. Return chicken to skillet. Cover; cook 5 minutes or until chicken is no longer pink and vegetables are tender, stirring occasionally, if desired. Sprinkle with cracked black pepper. Serves 4.
vegetable oil, skinless, campbells condensed cream of chicken, milk, red potatoes, carrots, fresh broccoli flowerets, pepper
Taken from www.cookbooks.com/Recipe-Details.aspx?id=22997 (may not work)