Chicken Stew

1. 1

   Boil chicken and debone and dice.

2. 2

   Dice onions, bell pepper, cabbage and potatoes (you may use other vegetables).

3. 3

   Add diced vegetables, corn and peas to broth.

4. 4

   When vegetables are tender, add noodles and diced chicken.

5. 5

   To thicken, add 6 teaspoons margarine, flour, both types of milk to stew.

6. 6

   Stir until thick; serve hot.

7. 7

   This is good with cornbread.

* Per serving · 4 servings · Values may vary.

No additional tips available.