By North Star



You can convert it into a beef stew by using beef cubes browned in hot oil and all cream of mushroom and cream of celery soup.

Ingredients:

2-3 pounds of chicken boneless, skinless chicken thighs (or breasts) cut into 1 inch cubes.
6 potatoes, peeled and cut into 1 inch or smaller cubes.
1-2 brown or yellow onions, chopped.
1 small package of baby carrots or chopped carrots.
3 small cans of cream of chicken soup
2 small cans of cream of celery soup (cream of mushroom soup can be used here if everyone likes mushrooms)
1 package of mushrooms, cleaned (optional)
1 teaspoon minced garlic
Salt and Pepper, (and your favorite stew seasonings - bay leaf, sage, rosemary, etc.) Note, If you can find Campbell's Cream of Chicken Soup with Herbs, it makes the most awesome stew and you don't have to add the seasonings.


Cooking:

Cooks in about 1 - 1.5 hours. Test the potatoes to see if they are done. Carrots usually stay somewhat crunchy or you can cook till there done to your liking.