| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
|
Potatoes, Vegetables, Soups & ste |
4 |
Servings |
INGREDIENTS
| 6 |
sl |
Bacon — diced |
| 1 |
tb |
Oil |
| 1 |
md |
Onion — finely chopped |
| 1 |
|
Rib celery — finely chopd |
| 2 |
|
14 1/2 oz. |
| 13 |
oz |
Can |
| 1/2 |
x |
20 oz. |
|
|
Carrots |
| 2 |
c |
Cut-up cooked chicken |
| 1/4 |
c |
Chopped parsley |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
|
cn |
Chicken broth |
|
|
Evaporated skim milk |
|
|
Bag frozen potatoes and |
INSTRUCTIONS
In a wok, cook bacon over Medium-High heat until crisp, 3-4 minutes. Remove
bacon to paper towels. Drain off fat from wok. In same wok, heat oil over
Medium-High heat. Add onion and celery. Cook, stiring until softened, 3-5
minutes. Return bacon to wok. Add chicken broth, evaporated milk, potatoes
and carrots and 1 cup water. Bring to a boil. Reduce heat to Medium-Low and
cook until potatoes and carrots are tender, 12-15 minutes. Add chicken,
parsley, salt and pepper. Cook for 5 minutes.
Recipe By : 365 Ways to Wok/Bobb1744
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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