Creamy Chicken Stew (meatless)
Portion Size: 3 oz. chicken 1 cup vegetables with sauce
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 cans (14 oz.) fat free evaporated milk | For vegans: use vegan cream cheese |
| 1/2 cup flour | |
| 2 ½ lbs. meatless chicken pieces | |
| 1 1/2 lbs. fresh mushrooms | Washed and sliced. |
| 4 potatoes | Washed, peeled and cubed. |
| 2 cups pearl onions | Washed, peeled and cut in half |
| 4 large carrots | Washed, peeled and sliced. |
| 2 cups frozen peas | |
| 2 cups reduced sodium vegan chicken broth | |
| 1 teaspoon salt | |
| 1/2 teaspoon ground black pepper | |
| 1 teaspoon dried marjoram | |
| 1/2 teaspoon dried rosemary | |
| 1/4 cup chopped fresh parsley or 2 T. dried | For fresh: Wash, trim and chop |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Combine evaporated milk and flour until smooth. | |
| 2 | Place chicken, mushrooms, potatoes, onions, carrots and peas in a large pot. | |
| 3 | Pour in milk mixture and broth. Season with salt, pepper, marjoram and rosemary. | |
| 4 | Cook on medium heat until heated through. Stirring occasionally for about 30 minutes. Stir in parsley just before serving. | Cook until internal temperature reaches 165°F. |
