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I have a person at my church that requests this every so often.  He loves it.  My husband and kids love this.  It is perfect for this weather, too.  This is not a regular potluck entree, but I have taken it plenty of times.  This makes a great Saturday or Sunday dish.  You make it and everyone just eats it all day long.  I have yet to see ANYONE eat just ONE bowl.  My husband and I were just talking about how no one has ever not gotten seconds!

All you need are these ingredients:

1 whole young chicken

5 lbs. of potatoes

1 small bag of baby carrots (or large carrots cut up)

1 large green bell pepper

1/2 of an onion

3 regular sized cans of cream of chicken soup

2 tbsp of Italian seasoning

1 tsp of ground black pepper

2 tsp of paprika

2 tsp of chili powder

1/4 tsp of sage

and any other spice you want!

Put the whole young chicken in a very large pot and fill with water to cover the chicken.  Bring to a boil then reduce heat.  Cut the 1/2 of onion into large pieces and add to water.  Let the chicken and onion slowly cook until done and very tender (at least an hour).  Remove chicken from the water, warning, it should fall apart easily.  You do not want to drain out the water!  Set the chicken aside to cool.  Keep the pot with water on the stove on  medium heat.  Empty all 3 cans of cream of chicken soup into the water left in the pot.  Peel and cut the potatoes.  Add the potatoes to the soup mixture.  Now add carrots and cut up bell pepper.  While this is cooking, you will want to skin and bone the chicken.  Break chicken meat into small chunks and add back to soup mixture.  Let the soup continue to cook until potatoes are tender and fall of the fork when stabbed.  The last thing you will want to do is add the seasonings.  These seasonings are just guidelines.  Add whatever ones you like the most. 

This stew is a favorite of our family and friends.  Even my mother-in-law can’t find anything to complain about with it.  Now THAT is something!

Kim