Caldwell Chicken and Potato Stew
(Shared recipe submitted by Beth Granger)
Serves 5 to 6
Beth writes: "I thought you would like this. My mother has made this for years and when we lived in Nashville, Tennessee, our neighbors loved it and named it Caldwell Stew, after my mother, JoAnn Caldwell. This stuff is wonderful for a large get-together. The next day, warmed up, it is even better. Add to it ... change it around ... try it and I hope you enjoy."
- 1 whole chicken, cutup, cleaned and dried
- 5-6 medium potatoes, cut into bite-sized pieces
- 4 carrots sliced real thin (very thin or they will not get done)
- 2 cans (10-ounces each) condensed cream of mushroom soup
- 2 cans (10-ounces each) condensed cream of chicken soup
- 1 can (15-ounces) English peas, drained
- 4 hard-boiled eggs, shelled
- 1 can biscuits, any kind (optional)
- Salt and pepper to taste
Preheat oven to 375° F. Place the chicken pieces in the bottom of a Dutch oven; sprinkle with salt and pepper. Add your potatoes and carrots over the chicken. Pour all 4 cans of the soup over that. Put the lid on and place in oven for at least one hour or until chicken is done and the vegetables are tender. Pour can of drained English peas over the top and then place the biscuits on top of that. Place back in the oven and bake until biscuits are done. Remove from oven and place the whole eggs around on top and enjoy. This recipe can be doubled or tripled to whatever you need.
About Beth: Beth is from Tallahassee, Florida. Not only does she love cooking, she loves chimps and spends part of her time helping the unwanted ones. Ask her about it. Her e-mail address is GRANGER.BETH@myfloridahouse.com.