Custom Search
Search Teri's Kitchen

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."


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

Additional recipes submitted by Beth:

Disclaimer: This recipe was submitted by a visitor and has not been tested by Teri's Kitchen. The corresponding e-mail address may no longer be valid.