Country Chicken Stew
This hearty stew, chock full of carrots, green beans, onion, potatoes, and chicken, simmers in a creamy base to tenderness in just minutes. Garnished with crispy bacon and parsley, this colorful dish is a feast for the eyes as well as the palate.
Ingredients
2 slices bacon, diced
1 medium onion, sliced (about 1/2 cup)
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
1.333 cups water
0.5 teaspoon dried oregano leaves, crushed
3 medium white potato, cut into 1-inch pieces (about 3 cups)
2 medium carrot, peeled and sliced (about 1 cup)
1 cup frozen cut green beans
2 cans (4.5 ounces each ) Swanson® Premium White Chunk Chicken Breast in Water, drained
2 tablespoons chopped fresh parsley
1 medium onion, sliced (about 1/2 cup)
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
1.333 cups water
0.5 teaspoon dried oregano leaves, crushed
3 medium white potato, cut into 1-inch pieces (about 3 cups)
2 medium carrot, peeled and sliced (about 1 cup)
1 cup frozen cut green beans
2 cans (4.5 ounces each ) Swanson® Premium White Chunk Chicken Breast in Water, drained
2 tablespoons chopped fresh parsley
Instructions
Cook the bacon in a 10-inch skillet over medium-high heat until crisp, stirring often. Remove the bacon from the skillet and drain on paper towels.
Add the onion to the skillet and cook until tender, stirring occasionally. Stir in the soup, water, oregano, potatoes and carrots and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes.
Stir the beans in the skillet. Cover and cook for 10 minutes or until the vegetables are tender. Stir in the chicken, parsley and bacon and cook until the mixture is hot and bubbling.
Add the onion to the skillet and cook until tender, stirring occasionally. Stir in the soup, water, oregano, potatoes and carrots and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes.
Stir the beans in the skillet. Cover and cook for 10 minutes or until the vegetables are tender. Stir in the chicken, parsley and bacon and cook until the mixture is hot and bubbling.
Country Chicken Stew
This hearty stew, chock full of carrots, green beans, onion, potatoes, and chicken, simmers in a creamy base to tenderness in just minutes. Garnished with crispy bacon and parsley, this...
Directions
Print
Cook the bacon in a 10-inch skillet over medium-high heat until crisp, stirring often. Remove the bacon from the skillet and drain on paper towels.Add the onion to the skillet and cook until tender, stirring occasionally. Stir in the soup, water, oregano, potatoes and carrots and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes.Stir the beans in the skillet. Cover and cook for 10 minutes or until the vegetables are tender. Stir in the chicken, parsley and bacon and cook until the mixture is hot and bubbling.
Ingredients
2 slices bacon, diced1 medium onion, sliced (about 1/2 cup)1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup1.333 cups water0.5 teaspoon dried oregano leaves, crushed3 medium white potato, cut into 1-inch pieces (about 3 cups)2 medium carrot, peeled and sliced (about 1 cup)1 cup frozen cut green beans2 cans (4.5 ounces each ) Swanson® Premium White Chunk Chicken Breast in Water, drained2 tablespoons chopped fresh parsley
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