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This simple stew recipe contains ingredients that can almost always be found in your pantry.



  • 4 small baked potatoes or 3 cups mashed potatoes or rice
  • 1 can (15 ounces) unsalted mixed vegetables, drained but reserve liquid to use if stew is too thick
  • 1 can (10 3/4 ounces) reduced-sodium condensed cream of mushroom or cream of celery soup
  • 1/2 cup milk
  • 1/4 teaspoon dried thyme, crushed
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon ground black pepper
  • 1 to 2 cups cooked chicken or 1 can (10 to 12 ounces) chicken, flaked
  • Chopped parsley, fresh or dried, optional



  1. Combine drained mixed vegetables, soup, milk, thyme, garlic powder and black pepper in a medium saucepan over medium heat until boiling, stirring often.
  2. Reduce the heat to a simmer and stir in the undrained chicken.
  3. Simmer 15 minutes over low heat, stirring occasionally. If thicker than desired add some of the reserved canning liquid.
  4. Serve over baked potatoes, mashed potatoes or rice.
  5. Sprinkle with freshly parsley if desired.


Serves 4.


Nutrition Facts  
Serving Size: 1  
Servings per Recipe: 4  
Amount per Serving  
Calories: 395  
  % Daily Value *
Total Fat: 13 g 20%
Saturated Fat: 4 g 20%
Cholesterol: 49 mg 16%
Sodium: 957 mg 40%
Carbohydrate: 47 g 16%
Dietary Fiber: 7 g 27%
Protein: 24 g  
Potassium 34%
Calcium 10%
Iron 20%

*The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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