My family loves this easy chicken stew with canned chicken. Serve with hot bread and butter. I hope you’ll try it! I love it because it doesn’t take long to prepare and it uses some of my canned food storage.
First you peel one medium baking potato per person. If your kids are hearty eaters, then use larger potatoes.
Next, chop the potatoes into 1 inch cubes and put them into a medium to large pot with 2 cups of water. Don’t leave them on the counter or they will discolor.
Then chop 1/4 cup of fresh carrots per person. This time I used a 16 oz. bag of baby carrots and cut them in half. But regular long carrots are cheaper and sweeter. Or use a 15 oz. can of drained carrots and add with the green beans.
Toss the carrots into the pot and add 1 T. of dehydrated onions, and 1 T. McCormick Montreal Steak Seasoning. Sprinkle with 1 t. of salt.
Bring pot to a boil, and then simmer potatoes and carrots for 15 to 20 minutes until tender. You can even make this recipe outdoors on a camp stove.
After the vegetables are fork tender, add canned chicken breast, 1 small can of cream of mushroom soup, and one can of cut green beans. Break apart chicken chunks and mix everything together. Let simmer for about 10 minutes. That’s it!
Cost of Meal for 5
- $.75 – 5 Potatoes
- $.50 to $1.00 – 3 large carrots or 16 oz. bag of baby carrots
- $.50 – canned green beans
- $.60 – cream of mushroom soup
- $2.00 – chicken, 13 oz. can (Sam’s Club or Costco)
- $.15 seasoning, salt and dehydrated onions
- Total $4.50 to $5.00 or $.88 to $.98 per serving