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Chicken Stew
Breading of Choice
2 cans cream of chicken soup
3 teaspoons chicken bouillon
3-4 each carrots -- sliced precooked
1 can mushrooms
1 each diced onion
Lawry's seasoning salt
1 can buttermilk biscuits refrigerated
2 cubes butter or margarine
1/4 cup flour -- add a little at a time to achieve a smooth texture
1 carton sour cream or Imo -- large
3-4 pounds potatoes -- precooked about 10 potatoes
1 package frozen peas
pepper to taste
cooking oil
2 cups milk
Bread your chicken with your favorite chicken breading, then sprinkle a little Lawry's seasoned salt over each peace. Put a little oil in the bottom of your Dutch oven, and then brown the chicken. After the chicken is browned, remove chicken - then melt 2 cubes of butter, add flour and make thickening. Place chicken back into the pan then add 2 cans of cream of chicken soup. Then add sour cream or Imo and two cups of milk. Add 3 teaspoons of chicken bouillon. Let it cook for about 10 minutes at 350 degrees. Then add precooked potatoes, carrots, onions and mushrooms, simmer for about 15 minutes. Now add peas stir simmer for about 10 minutes. Then add a can of refrigerator buttermilk biscuit. Cook for 10 to 15 minutes or until biscuit are browned.
BREADING; 3 cups self rising flour 1 teaspoon paprika, 2 envelopes Lipton tomato cup soup powder, 2 pkgs. Good seasons Italian dressing mix powder, 1 teaspoon salt.
G. Foote
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