This hearty stew, chock full of carrots, green beans, onion, potatoes, and chicken, simmers in a creamy base to tenderness in just minutes. Garnished with crispy bacon and parsley, this colorful dish is a feast for the eyes as well as the palate.
cost per recipe: $8.83
The price is determined by the national average.
slices bacon, diced
medium onion, sliced (about 1/2 cup)
can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup
teaspoon dried oregano leaves, crushed
medium white potato, cut into 1-inch pieces (about 3 cups)
medium carrot, peeled and sliced (about 1 cup)
cup frozen cut green beans
cans (4.5 ounces each ) Swanson® Premium White Chunk Chicken Breast in Water, drained
tablespoons chopped fresh parsley
Cook the bacon in a 10-inch skillet over medium-high heat until crisp, stirring often. Remove the bacon from the skillet and drain on paper towels.
Add the onion to the skillet and cook until tender, stirring occasionally. Stir in the soup, water, oregano, potatoes and carrots and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes.
Stir the beans in the skillet. Cover and cook for 10 minutes or until the vegetables are tender. Stir in the chicken, parsley and bacon and cook until the mixture is hot and bubbling.