Tuesday, September 21, 2010

The Best Chicken Stew

What do you do with left over chicken and vegetables? How about making a chicken stew that will make you like the bowl and ask for more. Well, that is  what my dad did!

This is a recipe that I make all of the time with different variations. Living alone for years has not taught me cooking portions. I still cook for a family of 4 with leftovers. So as I make too much,  I freeze extra chicken or meat and always stock up on canned and frozen vegetables and fruits when they are on sale. Other things I always keep in stock are frozen or canned broth, canned Rome tomatoes pasta and pasta sauce (whether I make it and freeze it or just buy the stuff in the jar).

Anyways, I always have extra food around so if I am in a rush or money is tight during the week I always have easy and fast food to make. This is exactly how my chicken stew was made. Necessity is the mother of invention!

It is really easy and   only take 1 pot, one 9' x 13' casserole dish and 1 cutting board. It only takes 1 1/2 hours to make and it can be made ahead (it has a better flavor when it is made ahead and left overnight so the flavors can meld). I serve this over rice or pasta but I think it would be really good over mashed potatoes.

Chicken Stew:

4 carrots, peeled and sliced into hearty 1" chunks

4 zucchinis, peeled and sliced into hearty 1" chunks

1 large onion, sliced into 1/2" slices
1 can (12 to 14.5 oz) corn
1 clove garlic, diced
1 can mushrooms, optional
1 can, strained, artichoke hearts, optional
1 cup frozen broccoli, optional
1 cup frozen cauliflower, optional
4 precooked chicken breasts, sliced into 1 in chunks
2 cups chicken broth
1/2 teaspoon Herbs DE Provence or 1/2 teaspoon rosemary and oregano
1 teaspoon balsamic vinegar
1 cup Mozelle or Parmesan cheese, optional

In a medium-sized pan, boil your herbs and chicken broth. Pour the chicken broth and herbs into a 9' x13' casserole dish. In the same pan, cook the fresh vegetables and garlic together on medium-high until the onions are transparent, about 5 to 8 minutes.

Add the chicken, fresh vegetables, vinegar, canned vegetables, and frozen vegetables with 2 1/2 or 3 cups tomato (pasta) sauce to the chicken broth in the 9' x13' casserole dish. Stir well and bake at 400˚F for 45 to 50 minutes. Top with cheese (optional) and bake for 10 minutes more.


  1. That looks great! It is actually very similar to my moms version which involved cleaning out the fridge. Thanks for the reminder.

  2. Andrea,

    I think that is exactly how I starting this recipe! What ever is in the fridge or freezer and pantry, mix well and bake. LOL Kate


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