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Oven Chicken Stew

I grew up with this entree. It couldn't be easier to prepare, and it turns out delicious every time. -Phyllis Sheeley, Altona, Illinois
  • Total Time
    Prep: 10 min. Bake: 1-1/2 hours
  • Makes
    6 servings

Ingredients

  • 1 broiler/fryer chicken (3 pounds), cut up
  • 1 cup chicken broth
  • 1 cup water
  • 2 medium carrots, sliced
  • 2 medium onions, chopped
  • 2 celery ribs, sliced
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried basil

Directions

  • Place the chicken, broth and water in a Dutch oven or 3-qt. baking dish. Top with carrots, onions and celery; sprinkle with salt, pepper and basil.
  • Cover and bake at 350° for 1-1/2 to 2 hours or until chicken juices run clear.
Nutrition Facts
1 each: 280 calories, 14g fat (4g saturated fat), 88mg cholesterol, 1037mg sodium, 8g carbohydrate (5g sugars, 2g fiber), 29g protein.

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Reviews

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Average Rating:
  • angcy
    Mar 24, 2013

    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.

  • shezachef
    Jun 16, 2011

    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!

  • shezachef
    Jun 16, 2011

    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!

  • barbara99
    Dec 5, 2010

    I will try this ins the oven stew sounds yummmmmmmy and a change from stove top stew

  • Isolda
    Jan 9, 2010

    No comment left