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    Easy Brunswick Stew


    Source of Recipe


    internet

    List of Ingredients




    4 boneless/skinless chicken breasts
    2-3 cups of water to boil the chicken in
    1 tsp chicken boullion granules
    1 medium onion chopped
    3 ribs of celery, chopped
    3 cans (15-16 oz size) diced tomatoes
    1 bag of frozen white shoepeg corn
    1/2 bag of frozen butter beans
    black pepper
    a shake of Tony Chachere's Creole Seasoning

    Recipe



    Cook chicken, onion & celery in water until the water "cooks" down to about half original amount. Pull each chicken breast out, shred it, and put back in pot. Add the tomatoes, corn & butterbeans. Simmer for about 30 minutes. Yield: 4-6 servings.

    Served with Cornbread

 

 

 

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