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
    Johnsons Baby Oil Aloe & Vitamin E 591ML
    $6.80 • Ea
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  • 1 lb. (450 g) boneless, skinless chicken thighs, cut into 1-inch (2.5 cm) pieces
    Blue Goose Boneless Skinless Chicken Thighs ~ 400G
    $9.99 • Ea
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  • 1 small onion, chopped
    Onion Vidalia 1EA
    $1.36 • Ea
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  • 1 Tbsp. all-purpose flour
    Compliments Graham Crumbs 400G
    $3.38 • Ea
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  • 1 can (540 mL) diced tomatoes, undrained
    Aurora Tomatoes Diced 398ML
    $1.91 • Ea
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  • 3/4 cup water
    Evian Spring Water 1.5L
    $2.81 • Ea
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  • 2 cups baby carrots
    Heinz Strained Carrots 128ML
    $1.20 • Ea
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  • 2 Knorr® Chicken Bouillon Cubes
    Knorr Bouillon Cubes Chicken 69G
    $3.31 • Ea
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.