Dinner

Dutch Oven Chicken Stew is for Dinner.

Dutch Oven Chicken Stew takes several minutes to prepare.

Dutch Oven Chicken Stew takes several minutes to cook.

Dutch Oven Chicken Stew makes 13 servings.

The ingredients for Dutch Oven Chicken Stew are:

2-3 pounds of chicken boneless, skinless chicken thighs (or breasts) cut into 1 inch cubes.
6 potatoes, peeled and cut into 1 inch or smaller cubes.
1-2 brown or yellow onions, chopped.
1 small package of baby carrots or chopped carrots.
3 small cans of cream of chicken soup
2 small cans of cream of celery soup (cream of mushroom soup can be used here if everyone likes mushrooms)
1 package of mushrooms, cleaned (optional)
1 teaspoon minced garlic
Salt and Pepper,

Here is how you make Dutch Oven Chicken Stew:

Dump all the ingredients in the Dutch oven and mix together. Be careful not to tear the foil lining. Cooking:Cooks in about 1 - 1.5 hours. Test the potatoes to see if they are done. Carrots usually stay somewhat crunchy. Serve on top of egg noodles. Numbers do not include noodles. Make 13-1 cup servings.Number of Servings: 13Recipe submitted by SparkPeople user IDAHOMACY.

The nutritional information for Dutch Oven Chicken Stew is:

• Servings Per Recipe: 13
• Amount Per Serving
• Calories: 210.3

• Total Fat: 4.6 g
• Cholesterol: 27.6 mg
• Sodium: 528.9 mg
• Total Carbs: 29.7 g
• Dietary Fiber: 3.8 g
• Protein: 13.4 g