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Campbell's Kitchen Savory Chicken Stew

"Chicken, broccoli, carrots and potatoes simmer together in a creamy sauce in this satisfying, easy skillet supper."
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40 m servings 324 cals
Original recipe yields 4 servings


  • Calories:
  • 324 kcal
  • 16%
  • Fat:
  • 7 g
  • 11%
  • Carbs:
  • 36.7g
  • 12%
  • Protein:
  • 28.4 g
  • 57%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 103 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Heat oil in skillet. Add chicken and cook until browned, stirring often. Remove chicken.
  2. Add soup, milk, pepper, potatoes, carrots and broccoli. Heat to a boil. Cover and cook over low heat 15 minutes, stirring occasionally. Return chicken to pan. Cover.
  3. Cook 5 minutes or until done.

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Read all reviews 4
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This meal was very tasty. I would recommend cooking the potatoes and carrots first.

Just made this for the first time and it turned out DELICIOUS!!! Tastes just like home pot pie without the crust!! I have to agree with cooking the potatoes and carrots first as they took ...

Very Tasty. I also think that the potatoes and carrots should be cooked a little first.

Tasted okay. Red potatos need to cook longer, taste raw. Could be a good dish with some tweaks.