"A hearty stew that uses whatever is handy in your vegetable crisper. Excellent on a cold winter day. Add a loaf of bread for a great meal." — ALLISONC
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skinless, boneless chicken breast halves - cut into cubes
1 (10.75 ounce) can
condensed cream of chicken soup
1 (10.75 ounce) can
condensed cream of mushroom soup
salt and pepper to taste
1 (14.5 ounce) can
Sage lovers rejoice, I am not usually a stew fan but this dish was superb. I substituted cream of brocolli soup for the cream of mushroom and added some florets. Was delectable.
I wasn't quite sure what to expect with this recipe so I followed the recipe exactly. It was fantastic until I added the tomatoes. Then it was horrible. I'm not sure if it was the strong taste of the tomatoes or there was just too much going on in one pot. Tossed out and ordered pizza. I'm might make this again but will not add tomatoes.
I honestly don't know why I first chose to make this because the recipe didn't appeal to me, but I made it anyway. I am so glad I did. It was delicious. I served it with a loaf of fresh French bread and everyone went back for seconds. Definitely a keeper!
This is a nice alternative to beef stew. The reviews regarding the tomatoes made me a little nervous about using them. We really like tomatoes so, I drained the can of diced tomatoes and did not use the juice. I felt like maybe the juice would overpower the chicken taste. We enjoyed it this way very much. The other thing I did different was to add another 1/2 - 1 Cup of chicken broth JUST BEFORE serving to get the "stew consistency" I wanted. It was a little too thick without. Probably because, in part, due to not using the tomato juice. I did not serve over rice, very yummy without.
It kind of reminds me of a name brand canned soup - only heartier and spicier. I substituted an extra can of cream of chicken. I also used oregano instead of sage. It's wonderful served with cooked pasta shells.
My husband & I both liked this recipe. I opted to leave out the tomatoes, though, based on another review. I also made it in the slow cooker. Just "dumped" everything right in ( I left the breasts whole & shredded before serving) and cooked it on high for 4 hours, then turned it to low for 3 hours. Perfect! Chicken was tender and the broth was very tastey. Served in a "bowl" of rice with peas on the bottom. Nice alternative to traditional stew!!
Wow this was so good. I left out the celery and added chives instead. I sauted the chicken in butter and spices instead of oil. I also used cream mushroom with roasted garlic instead of just plain cream of mushroom. This was aesome!!! My husband absolutely loved it. I will definately be making it again. Perfect for Cold Winter nights.
I made the following changes to the recipe. I put all of the ingredients, except the chicken and diced tomatoes, in a slow cooker. I first browned the chicken in a frying pan, with a small amount of vegetable oil, and then added it to the slow cooker. I cooked the food in the slow cooker for 7 1/2 hours, and then added the tomatoes for the last half hour. As recommended, I served it over hot cooked rice.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Claridge Stew
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 197
** Calories from Fat: 61
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