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Quick Chicken Stew

Both quick and filling, this stew, made with a hearty and nourishing combo of protein-rich chicken, mixed fiber-rich vegetables, and creamy condensed soup, creates a perfect wintertime meal must-have.

Recipe by Canned Food Alliance
dinner, gluten free, nut free, main-dish


  • 1 can (15 ounces) unsalted mixed vegetables
  • 1 can (10 3/4 ounces) reduced-sodium condensed cream of mushroom or cream of celery soup
  • 1/2 cup 2% milk
  • 3/4 teaspoon fresh thyme, crushed
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon ground black pepper
  • 1 can (8 ounces) chicken, flaked and drained
  • 3 cups mashed potatoes
  • Chopped parsley, optional


  1. Heat the 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 chicken.
  3. Cook 15 minutes to heat the chicken thoroughly.
  4. Serve over mashed potatoes.
  5. Sprinkle with freshly parsley if desired.