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Chicken Pot Pie Stew

Kraft Memeber Recipe
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Makes: 8-10 servings Total Time: 3 hr
Category: Soups/Chilis Sub Category: Soups & Stews

what you need
  • 1 lb. cooked chicken breast, cut in medium strips
  • 2 cans cream of potato soup
  • 1 can cheddar cheese soup
  • 1 can sliced carrots, drained
  • 1 can green beans, drained
  • 1 can sweet peas, drained
  • 1 can whole or diced tomatoes, drained
  • 1 can sweet corn kernels, drained
  • Pepper and spices to taste
  • Optional: Garnish with shredded cheese
  • Serve with your favorite bread (cornbread, biscuits, French, etc.)
make it
Cook chicken breast strips quickly on the stove if not using ready-made strips.

Turn a slow-cooker/crock pot on high. Layer ingredients, starting with cream of potato and cheddar cheese soup, then chicken breast strips, then the vegetables.

Leave in slow-cooker for about 2 1/2 to 3 hours, stirring occasionally.

When ready to serve, add desired spices to taste and garnish with shredded cheese for added flavor. Serve with your favorite kind of bread (cornbread, biscuits, French, etc.)
I came up with this one Sunday afternoon during my sophomore year of college because I had a lot of canned vegetables in my cupboard and some leftover chicken breast. It's very easy to modify to suit your particular taste buds (for example, my roommate is vegetarian so I could always just take out the chicken strips).

Depending on your particular slow-cooker, you may need to adjust how long you leave it on high. To keep it warm before/throughout dinner, you can turn it down to medium or low as well.
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