Chicken Stew

Patricia posted 01-12-99

Lodge 652 Chicken Stew

1 hen or 3 to 4 chicken breast
3 chicken bouillon cubes
salt and pepper, to taste
1/2 stick margarine
1/4 cup quick cooking grits
1 (12 oz) can evaporated milk

Cook hen or breasts in water to cover until tender, reserving broth. Remove meat from bones. Add to broth.

Add chicken bouillon cubes, salt and pepper to taste, margarine, grits, and evaporated milk.

Simmer for about 5 minutes.

Crumble a stack of saltines in stew and enjoy.

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