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Lodge 652 Chicken Stew
Patricia posted 01-12-99
Lodge 652 Chicken Stew
1 hen or 3 to 4 chicken breasts
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
1 stack saltines
Cook hen or 3-4 chicken 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 1 large can of evaporated milk. Simmer for about 5 minutes.
Crumble a stack of saltines in stew.
