Make-Ahead Chicken Stew

Time & Servings
4 servings
1 hour 30 minutes ready time =
30 minutes preparation +
1 hour cooking
Ingredients
  • 2 Tbsp. (30 mL) vegetable oil
    Kirkland Extra Virgin Olive Oil 2L
    $25.81 • Ea
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  • 1 lb. (450 g) boneless, skinless chicken thighs, cut into 1-inch (2.5 cm) pieces
    Kirkland Signature Chicken Thighs Boneless Skinless ~2.4KG
    $27.33 • Ea
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  • 1 small onion, chopped
    Yellow Onions ~ 10LB
    $7.90 • Ea
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  • 1 Tbsp. all-purpose flour
    Creative Baker All Purpose Flour 20KG
    $15.30 • Ea
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  • 1 can (540 mL) diced tomatoes, undrained
    Terra Dolce Organic Diced Tomatoes (8PK) 6.4L
    $17.84 • Ea
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  • 3/4 cup water
  • 2 cups baby carrots
    Sweet Baby Carrots ~ 1.5LB
    $6.20 • Ea
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  • 2 Knorr® Chicken Bouillon Cubes
Directions
  • Heat oil in large skillet over medium-high heat and brown chicken. Stir in flour and cook 1 minute. Stir in remaining ingredients and bring to boil. Reduce heat to low and simmer until chicken is thoroughly cooked, about 15 minutes. Allow to cool, then turn into 13 x 9-inch casserole dish. Cover tightly with heavy-duty aluminum foil and freeze.
  • To bake, preheat oven to 375° F (190° C). Remove casserole from freezer and bake covered 45 minutes. Remove foil, stir and bake an additional 15 minutes or until bubbling. Serve, if desired, over hot cooked noodles or mashed potatoes.