Creamy Chicken Stew


1 box Tuna Helper.
3 cups water + 2 half cans to clean out “soup cans”.
1 12.5 oz can of shredded chicken
1.5 cups shredded mild cheddar cheese
1 soup can of Cream of Chicken
1 soup can of Cream of Mushroom.
2 12 oz bags of frozen vegetables. (Cut cream beans and chopped broccoli works great)

Cooking instructions:

Put everything but vegetables into a large skillet or pot. Stir thoroughly while bringing to boil. once boiling reduce heat, cover and simmer for 12 minutes. Stir occationly to keep cheese and pasta from sticking to the bottom.

Add in vegitables at the end, stirring them in until thourally mixed and heated.

Let cool slightly so you don’t burn yourself when eating.

To make it healthier:

Substitute the Tuna Helper with a healthier non-wheat based pasta and you own seasonings (a tablespoon of season salt would like work)
You can also use fresh, organic or home grown vegitables as well.

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