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Chicken Kettle

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  Condensed cream of chicken soup 10 3⁄4 Ounce (1 Can)
  Water 3⁄4 Cup (12 tbs)
  Celery 1 Cup (16 tbs), sliced
  Onion 1 Medium, quartered
  Salt 1⁄2 Teaspoon
  Poultry seasoning 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Stewing chicken 5 Pound, cut up
  Potatoes 4 Medium, quartered
  Carrots 6 Small, cut in 2 inch pieces
  Flour 1⁄4 Cup (4 tbs)

In large heavy pan, combine soup, 1/4 cup water, celery, onion, and seasonings; add chicken.
Cover; cook over low heat 1 hour 30 minutes.
Stir occasionally.
Add potatoes and carrots.
Cook 45 minutes more or until chicken and vegetables are tender.
Remove chicken and vegetables to serving platter.
Gradually blend remaining 1/2 cup water into flour until smooth; slowly stir into sauce.
Cook, stirring until thickened.

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