Print PageClose Window
  • Kraft Cheese
  • Philadelphia
  • Velveeta
  • Jello
  • kraft-salad-dressing
  • Cool Whip
  • Twist That Dish
  • Recipe Box
  • Join / Sign In
  • Find Kraft Foods on Facebook
  • Follow Kraft Foods on Pinterest
  • Watch Kraft Foods on YouTube
  • Follow Kraft Foods on Tumblr

Chicken Mulligan

Kraft Memeber Recipe
previous photo
next photo
photo by:
Makes: 20 servings Total Time: 2 hr 30 min
Category: Soups/Chilis Sub Category: Soups & Stews

what you need
  • 2 or 3 whole chickens, cut up
  • 4 cans (10 oz. each) pork and beans
  • 1 can (16 oz.) tomatoes, chopped
  • 1 can (16 oz.) corn, drained
  • 2 cans (16 oz. each) lima beans
  • 1 lb. cabbage, shredded
  • 1 lb. carrots, sliced
  • 1 bunch celery, chopped
  • 46 oz. can vegetable juice cocktail
  • 14 oz. bottle catsup
  • 1 large onion, chopped
  • 2 lbs. potatoes, diced
  • Salt and pepper to taste
make it
Rinse the chicken and pat dry. Bake covered at 375 degrees for one hour. Reserve the drippings in a bowl. Cool. Skim the surface. Remove the meat from the bone. Cut into one-inch pieces.

Combine the drippings and chicken in a 3 gallon stockpot. Add the pork and beans, tomatoes, corn, lima beans, cabbage, carrots, celery, vegetable juice, catsup, onion, potatoes, and salt and pepper.

Simmer for 1 1/2 hours, stirring frequently.
This is a recipe that my mother made often when we stayed at our cottate when I was growing up.

My mother would make this recipe if a lot of company was coming. She would make several different kinds of biscuits and sit back and watch everyone enjoy a wonderful meal!

Everytime I make this, I think of my dear mother who taught me a lot about cooking and baking.
Average Rating  
This recipe has not yet been rated. Be the first to rate this recipe.
See All Ratings & Comments Rate Recipe

use what's on hand

false src=;title=Popup;width=625px;height=330px
sign up to become a member sign up for email