Chicken & Vegetable Stew

I came home from work today and didn’t want to think much about making dinner. What with eight wedding floral gigs this summer, parenting, plus my near full-time job, I have a lot of other things on my mind.

Enter condensed cream of chicken soup. I tend to avoid recipes that call for this salty, globby ingredient but sometimes I’ll make an exception.

Chicken, veggies, herbs and soup over rice or noodles is always a crowd pleaser. Comfort food at its finest.

This was simple to assemble and although it’s not quick, it requires very little effort or thought, which is perfect for today.

Chicken & Vegetable Stew-like Casserole Dinner

Serves 4

Ingredients:

2 tbs. butter
olive oil
3-4 skinless chicken thighs (breast works too)
1/2 cup flour
3 celery stalks, chopped
1/2 onion, chopped (about 1 cup)
3 carrots, chopped
1 bay leaf
2 Tbs. chopped fresh parsley
1 can cream of chicken soup
6 oz. cream cheese
chicken stock
1/2 cup frozen peas
1/2 cup frozen green beans
1/2 cup frozen peas
salt and pepper

Directions:

Preheat oven to 350 degrees F. Heat butter and 2 Tbs. olive oil in a dutch oven oven. Place flour in a pie pan. Dredge chicken thighs in flour and shake off any excess. Place thighs in dutch oven and brown on both sides, about 5 minutes total. Set thighs aside and pour out excess oil.

Add another tablespoon of oil and toss in the celery, onion and carrot. Cook until onions are soft, about 5 minutes. Add the parsley, bay leaf and cream of chicken soup. Fill the empty can with chicken stock and pour that too. Break up the cream cheese with your fingers and add to the pot. Add salt and pepper to taste.

Nestle the thighs into the sauce and place into the oven. Take out and stir the pot every 20 minutes or so to prevent any burning.