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The Colorful Plate
Entrees

Peer Review Status: Internally Reviewed by Cancer Center Staff
First Published: 2000

Brunswick Stew

 Submitted by: Joan Felkner
Cancer Information Service
Source: My mother, Myrtle Felkner

12 ounces chicken breast, cooked, skinned, deboned 1 8-ounce can whole kernel corn
6 ounces chicken, dark meat, cooked, skinned, deboned 1 8-ounce can lima beans
2 potatoes, thinly sliced 3 Tablespoons onion flakes
1 10-ounce can tomato soup 1/8 teaspoon salt
1 16-ounce can tomatoes 1/8 teaspoon pepper
  1. Drain cooked chicken, reserve broth for another purpose. Discard fat. Cut chicken into bite size pieces. Place in a large kettle.
  2. Add remaining ingredients to kettle. Simmer on low, covered until potatoes are tender.

Serves: 8 Nutrition Facts

Calories: 232 Saturated Fat: 0.8 gm
Carbohydrate: 35 gm Fiber: 5 gm
Cholesterol: 36 mg Protein: 18 gm
Fat: 3 gm Sodium: 208 mg

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