My love of cooking started early. My Mom and my Nanny are great cooks, and I understand that my Dad's twin sisters are too. So, I guess I come by my interest in it honestly. When I was in my mid-teens I started to read through my Mom's recipe books and trying things out. This was one of the first things I remember doing on my own.
I believe the origins of this recipe came from a Jean Pare Company's Coming book... but I am not sure because I committed my version of it to memory so many years ago (probably 15+). I simply call it "Chicken Stew", and it is a family favorite!
And here is how it goes....
Sautee in a frying pan:
1 sweet onion
3 tbsp margarine (try Becel's Vegan - its gluten free!)
1 tbsp dried sweet basil
1/2 tsp salt
pepper to taste
Sautee until the onion is soft
3 small white potatoes
2 medium carrots
2 cups cooked chicken
3 cups of gluten free instant or homemade cream of mushroom soup
(I just found out that Campbell's Gardenay Harvest Mushroom Soup is Gluten Free! I tried it last night using one tetra pack of the soup and 1/2 cup of milk and it was AMAZING! http://www.campbellsoup.ca/en/products/health.asp?label=glutenfree)
Combine the cooked onion mixture with the cooked potato, carrots, frozen or canned corn (about 1/2 cup), chicken and mushroom soup in the frying pan. You can also add peas or any other desired vegetable. Stir often on medium heat until well combined and bubbling. Serve and Enjoy!
Tonight we will be enjoying cheese biscuits with our stew! (Recipe adapted from "Red Lobster Cheese Biscuit" recipe).
2/3 cup of milk
1/2 cup of shredded cheddar cheese
1/4 cup of melted margarine
1/2 tsp salt