Boy Scout Creamy Chicken Vegetable Stew |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Chicken soup originally made by our Boy Scouts over a charcoals in a cast-iron dutch oven - works equally well in a crock-pot! Hearty, tasty, complete meal for less than 400 calories per serving!! Ingredients:
4 oz chicken breasts, cut into chunks |
1 small onion, cut in chunks |
21 oz (2 cans) cream of chicken soup |
20 oz (2 soup cans) fat free milk |
15 oz (1 can) canned potatoes, cut into chunks |
15 oz (1 can) peas, drained |
15 oz (1 can) carrots, drained |
15 1/4 oz (1 can) corn, drained |
14 1/2 oz (1 can) cut green beans, drained |
Directions:
1. Cut chicken breasts into chunks.
2. Spray skillet with non-stick cooking spray, warm over medium high heat. Add onions and chicken. Cook until onions are tender and chicken is no longer pink on the OUTSIDE.
3. Put all ingredients into crock pot. Stir until well-blended. Cook on low 6-8 hours. [OR on low 3-4 hours]
4. Serve.
5. VARIATIONS: If cooking in dutch oven, simmer 1-2 hours. During last half hour, take a roll of Pillsbury biscuits and place gently on top of stew. Replace lid on dutch oven and continue cooking until biscuits are cooked through. (This adds about 80 calories per person!)
6. FOR LARGE GROUPS: Use family-size cans of soups and vegetables and serve up to 16 people!!
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