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Chicken Stew     Back to Soups and More Menu     Printer Friendly Page

Recipe By Orville
Preparation Time 1:00

Serves 6 to 8

1/2 pound bacon (chopped)
6 chicken tenderloins (cut into bite size pieces)
1 cup bell pepper (chopped)
1 cup onions (chopped)
1 tablespoon granulated garlic or 2 cloves grated garlic
1 can cream of chicken soup
32 ounces chicken stock
1 tablespoon basil
1/4 cup Worcestershire Sauce
4 to 5 carrots (sliced)
4 medium to large potatoes (sliced)
1/4 cup olive oil
salt and pepper -- to taste

In a large sauce pan add 1/4 cup of olive oil. Heat the oil and add the chopped bacon and the chicken. Cook until bacon and chicken are browned. Remove the chicken and bacon and set aside. Now put the onions and bell peppers into the drippings from the bacon and chicken and cook until tender. Add the garlic, basil, and Worcestershire Sauce. In a separate container mix the chicken stock and the cream of chicken soup. When well blended add to the sauce pan. Continue to cook over medium heat. Add the sliced carrots and the sliced potatoes. Continue to cook until the potatoes and carrots are done. This is a great alternative for people who do not eat beef. It is so good and would be great served with your favorite bread of cornbread.