Chicken and Vegetable Stew Recipe

5 1 4
Chicken and Vegetable Stew Recipe
Chicken and Vegetable Stew Recipe photo by Taste of Home
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Chicken and Vegetable Stew Recipe

Read Reviews
5 1 4
Publisher Photo
Try this satisfying stew with tender chicken and veggies in a creamy gravy. There are only a handful of ingredients, but it still delivers that old-fashioned flavor. Serve it with the grilled cheese, or with fresh from the oven biscuits.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 package (16 ounces) frozen vegetables for stew
  • 1 jar (12 ounces) chicken gravy
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon rubbed sage
  • 1/4 teaspoon pepper

Directions

In a large saucepan, brown chicken in oil over medium heat for 4-6 minutes or until no longer pink. Drain if necessary.
Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender. Yield: 4 servings.
Originally published as Chicken Stew in Simple & Delicious March/April 2007, p6

Nutritional Facts

1 cup: 240 calories, 6g fat (1g saturated fat), 70mg cholesterol, 574mg sodium, 19g carbohydrate (3g sugars, 1g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable.

  • 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 package (16 ounces) frozen vegetables for stew
  • 1 jar (12 ounces) chicken gravy
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon rubbed sage
  • 1/4 teaspoon pepper
  1. In a large saucepan, brown chicken in oil over medium heat for 4-6 minutes or until no longer pink. Drain if necessary.
  2. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender. Yield: 4 servings.
Originally published as Chicken Stew in Simple & Delicious March/April 2007, p6

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rlschweiner User ID: 32902 148434
Reviewed Apr. 18, 2010

"Like the magazine this recipe came from, it is 'Simple and Delicious'. I add 3/4 cup of frozen corn for more color, but otherwise follow the recipe exactly. In our house it only serves the 2 of us, so I usually triple the recipe if we are having guests. It always gets rave reviews."

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