Pantry Chicken Stew | Oklahoma State University

Ingredients

• 4 small baked potatoes or 3 cups mashed potatoes or rice
• 1 can (15 ounces) unsalted mixed vegetables, drained but reserve liquid to use if stew is too thick
• 1 can (10 3/4 ounces) reduced-sodium condensed cream of mushroom or cream of celery soup
• 1/2 cup milk
• 1/4 teaspoon dried thyme, crushed
• 1/8 teaspoon garlic powder
• 1/8 teaspoon ground black pepper
• 1 to 2 cups cooked chicken or 1 can (10 to 12 ounces) chicken, flaked
• Chopped parsley, fresh or dried, optional