 |
Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
|
This hearty stew, chock full of carrots, green beans, onion, potatoes, and chicken, simmers in a creamy base to tenderness in just minutes. Garnished with crispy bacon and parsley, this colorful dish is a feast for the eyes as well as the palate. Ingredients:
2 slices bacon, diced |
1 medium onion, sliced |
1 (10.75 ounce) can campbell's® condensed cream of chicken soup (regular or 98% fat free) |
1 (10.75 ounce) can water |
1/2 teaspoon dried oregano leaves, crushed |
3 medium potatoes, cut into 1-inch pieces |
2 medium carrots, sliced |
1 cup frozen cut green beans |
2 (4.5 ounce) cans swanson® premium white chunk chicken breast in water, drained |
2 tablespoons chopped fresh parsley |
Directions:
1. Cook the bacon in a 10-inch skillet over medium-high heat until crisp, stirring often. Remove the bacon from the skillet and drain on paper towels.
2. Add the onion to the skillet and cook until tender, stirring occasionally. Stir in the soup, water, oregano, potatoes and carrots and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes.
3. Stir the beans in the skillet. Cover and cook for 10 minutes or until the vegetables are tender. Stir in the chicken, parsley and bacon and cook until the mixture is hot and bubbling.
|
|