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I grew up with this entree. It couldn't be easier to prepare, and it turns out delicious every time. -Phyllis Sheeley, Altona, Illinois
Nutritional Facts 1 serving (1 each) equals 280 calories, 14 g fat (4 g saturated fat), 88 mg cholesterol, 1,037 mg sodium, 8 g carbohydrate, 2 g fiber, 29 g protein.
Originally published as Oven Chicken Stew in Reminisce September/October 2002, p48
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed on Mar. 24, 2013 by angcy
I used a bag of mini carrots, added peas. We ate it over some rice. The recipe is easy and yummy, and it works for someone on diabetic diet.
Reviewed on Jun. 16, 2011 by shezachef
I've made this several times, and it's always a favorite. It's kind of like having chicken and rice soup, without the broth. I appreciate the ease of making it. I add extra carrots to mine. Delicious!
Reviewed on Dec. 05, 2010 by barbara99
I will try this ins the oven stew sounds yummmmmmmy and a change from stove top stew
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