Chicken Kettle Recipe
Ingredients
1 can (10 3/4 ounces) condensed cream of chicken soup
3/4 cup water
1 cup sliced celery
1 medium onion, quartered
1/2 teaspoon salt
1/2 teaspoon poultry seasoning
1/4 teaspoon pepper
4 to 5-pound stewing chicken,cut up
4 medium potatoes quartered
6 small carrots cut in 2-inch pieces
1/4 cup flour
Directions
In large heavy pan, combine soup, 1/4 cup water, celery, onion, and seasonings; add chicken.
Cover; cook over low heat 1 hour 30 minutes.
Stir occasionally.
Add potatoes and carrots.
Cook 45 minutes more or until chicken and vegetables are tender.
Remove chicken and vegetables to serving platter.
Gradually blend remaining 1/2 cup water into flour until smooth; slowly stir into sauce.
Cook, stirring until thickened.
Cover; cook over low heat 1 hour 30 minutes.
Stir occasionally.
Add potatoes and carrots.
Cook 45 minutes more or until chicken and vegetables are tender.
Remove chicken and vegetables to serving platter.
Gradually blend remaining 1/2 cup water into flour until smooth; slowly stir into sauce.
Cook, stirring until thickened.
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