 |
Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
|
This is my sister-in-law's recipe. Shes makes this a lot for friends and relatives who are sick. After some thought on this, I've decided and making it again recently. I've decided to cut the amount of black pepper to 1/2 tablespoon, (original says 1) that is plenty I think-especially for those who don't like food real hot. But you decide. Ingredients:
1 lb chicken breast, cut in small pieces |
1 (15 ounce) can chicken broth |
1 (26 ounce) can cream of chicken soup, large can |
1 (16 ounce) package baby carrots, diced in small pieces |
2 medium potatoes, peeled & diced in small pieces |
1 (5 ounce) can green peas, use smallest can & drain |
salt |
1/2 tablespoon pepper |
Directions:
1. Cook/boil chicken breast pieces in chicken broth, until tender and done in stew pot.
2. Add cream of chicken soup to the chicken and broth, stir until smooth, add vegetables.
3. Cover and simmer until vegetables are tender.
|
|