From the pantry...One Pot Country Chicken Stew

[Cathy Monaghan]

Country Chicken Stew.....(and Dumplings)
Grab a deep 10-inch skillet then gather the ingredients from the galley's pantry for this hearty stew. Two cans of turkey can easily be substituted for the chicken. And instead of the cream of chicken soup, try condensed cream of mushroom.

Ingredients:

• 2 tbsp Vegetable oil
  1 medium Onion, sliced
  1 can (10.75 oz.) Campbell's Condensed Cream of Chicken Soup
  1 soup can Water
  1/2 tsp Dried Oregano, crushed
  1 can Potatoes (drained)
  1 can Mixed Vegetables (drained)
  Salt & pepper
  2 tbsp Bacon bits (like Ba-Cos or Hormel Bacon Bits)
  2 cans (4.5 oz. each) Chunk chicken breast (drained)
  2 tsp Dried Parsley flakes

Saute the onion in the oil in a skillet until tender.

Stir the soup, water, oregano, potatoes and vegetables into the skillet. Add a dash of salt and pepper to taste. Heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until potatoes are tender.

Add the bacon bits, chicken and parsley flakes. Cover and cook until hot, about 5 minutes.

Suggestion:
An easy "upgrade" to this recipe is the addition of dumplings. Reach back into the pantry for:

• 1 cup biscuit mix
  1/3 cup milk (Parmalat) or water
  Paprika (optional)

Mix the biscuit mix and milk in a bowl until a soft dough forms. Drop the dough by spoonfuls on top of the stew immediately after adding the bacon bits, chicken and parsley. Sprinkle with paprika.

Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer.

[SeaBelle]

I'm taking this to Cape Breton in a month.

[Noel Heslop]

Thank you Cathy,

Your Pantry list was excellent as a check list.

I am showing your cooking skills to my first mate. Jenell (1st mate of 40 years) is an excellent cook par none, but I am gently encouraging her skill set to include Breezy (from a male perspective).

We must sail more often and longer.