- 4 cups cooked, cubed chicken breast meat
- 2/3 cup sliced fresh mushrooms
- 1 cup chopped onion, sauteed in butter
- 1 1/2 cups chopped carrots
- 6 cups chicken stock
- 1 teaspoon dried sage
- 1 teaspoon dried basil leaves
- 1 teaspoon garlic salt
- 1 teaspoon dried parsley
- 1 (10 ounce) package frozen mixed vegetables, thawed
- 3 cups cooked, diced red potatoes
- 1/2 cup chopped celery
- 1/8 cup all-purpose flour
- Combine chicken, mushrooms, onion, carrots and stock in a large saucepan over medium heat. Simmer until carrots are tender, about 10 minutes.
- Stir in sage, basil, garlic salt, parsley, mixed vegetables, potatoes and celery and cook until heated through. Stir in flour to thicken sauce, then serve.
04/10/2018
recipepes.com
Potato Chicken Stew, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
