Lunch

Chicken Veggie/rice stew is for Lunch.

Chicken Veggie/rice stew takes 15 minutes to prepare.

Chicken Veggie/rice stew takes 240 minutes to cook.

Chicken Veggie/rice stew makes 1 servings.

The ingredients for Chicken Veggie/rice stew are:

10 oz Chicken-Kirkland canned chicken breast
3.5 cup Mixed Vegetables, canned
2.5 cup Campbell's Chunky Savory Chicken with White & Wild Rice Soup
Spices to taste

Here is how you make Chicken Veggie/rice stew:

i use a 2 qt dipper crock pot, cooks at 160 to 180 degA 1 gal freezer Ziplock for a linerI learned to cook from my Mother who rarely used any dry measuring tools, just guessed in the palm of the hand. Lightly spray inside of crock with cooking oilInsert Ziplock bagdump in 1 can mixed vggies, canned chicken breast {shredded}, chicken rice soup, canning juices and all, and any fresh stuff, crock will be pretty full at this point,1/2 t salt, 1/2 T chicken spice,1/4 t garlic powder1/2 T season salt, or specialty seasoningclose bag as close to food as you can getting out the air,I start about 7-8 am, cook till noon, pull a serving for lunch, add 1/2 c water, let go till dinner and the rest for dinner.You can start at lunch time for a nice dinner for 2 with dinner rolls.Serving Size: 2 2 cup servingsNumber of Servings: 1Recipe submitted by SparkPeople user SANDFLEA28.

The nutritional information for Chicken Veggie/rice stew is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 854.5

• Total Fat: 11.4 g
• Cholesterol: 250.0 mg
• Sodium: 4,225.0 mg
• Total Carbs: 97.8 g
• Dietary Fiber: 22.1 g
• Protein: 97.3 g