Quick Chicken Stew

• 2 lbs chicken breasts, diced and cooked
• 1 garlic clove, minced
• 4 carrots, peeled and diced
• 2 parsnips, peeled and sliced
• 1 orange sweet bell pepper
• 2 (8 ounce) cans cream of mushroom soup (I use Campbell's I think they are 8 oz.)
• 12 a soup can water
• salt and pepper
• 1 pinch basil

1. Dice chicken breast and make sure it is cooked all the way through.
2. (My dices are a lil on the chunky side).
3. In a frying pan lightly sautee garlic, carrots and parsnips until tender.
4. Add peppers and cook for a few minutes (I cook them for about 4)
5. Add cooked chicken.
6. Shake in salt and pepper and the basil.
7. Add soup and stir well.
8. Add water.
9. Stir thoroughly.
10. Simmer for about 10 minutes.
11. Serve with buns or on top of diced or mashed potatoes!

chicken breasts, garlic, carrots, parsnips, orange sweet bell pepper, cream of mushroom soup, water, salt, basil

Taken from www.food.com/recipe/quick-chicken-stew-401908 (may not work)