HEARTY CHICKEN STEW
from Kerrie's Kitchen
3 carrots cut into chunks
3 large russet potatoes cut in large cubes
4 stalks of celery cut the same
1 cut up ripe tomato
4 pieces of boneless chicken tenders cut into chunks
(for ease of cutting, cut while still partially frozen)
Dash of Garlic powder
Dash of All Season seasoning salt
Cover with water
Added later: 1 can of cream of mushroom soup with 1/2 can of water
Bring all ingredients to a boil in a large stew pot. Then lower the heat and let bubble softly for 1 1/2 hrs. At this time drain just a little of the liquid off and add the soup mixture stirring in well to mix smoothly. Continue on slow boil and add the dumplings. I use the recipe on the Bisquick or Jiffy mix boxes, just adding water to the mix and then dropping by tablespoonsful onto the stew. Cook for 10 minutes uncovered and then 10 minutes covered. Walah! A creamy, hearty stew to please everyone! Enjoy! And if any is left over, it is great heated up!
I love cooking when the weather turns cooler and sometimes will make up more than one recipe on a Saturday morn to freeze and use during the week. Some of the dishes include my Meatless Low Cal Lasgna, Navy Beans with Molasses and brown sugar that I do in the crock pot, etc. For deserts, there is the bakeless cream pie that makes 2 pies and can be frozen until using. Also, a jello layered "Irish Lasagna" - ha! If you are interested in any of my other recipes, let me know:-)
It has rained here now for at least 24 hrs. and I am ready for it to cease already - ha! Here are some pictures of our wildlife sharing the space during the rain this morning.
Note how the swan's wings are flattened to repel the rain.
For more fun Critter pictures please visit:
Have a super Monday and the rest of the week!
♥KERRIE♥ My heart to yours!