Whole Chicken Stew

by Bev Edmon, Brier WA    October 2012
This is a 2 day process but so worth it.        Casserole will serve 6.

Day 1: In a crockpot, put 3 stalks of celery, 3 chopped carrots, 1/2 chopped onion in the bottom.  Place 1 whole chicken on top of vegetables.  Add 3 springs of fresh Rosemary or 1 tablespoon dried Rosemary. Salt and Pepper on top of chicken.  Cook until chicken is done (4 hours on high, 6 hours on low).  Set crockpot in refrigerator overnight to cool.  This will also retain all the moisture in the chicken.

Day 2: In a large covered casserole dish, place 1 head of chopped cauliflower, 1 bunch of chopped broccoli, 1 cup diced carrot, and 1/2 diced red pepper.  Skim fat from cooked chicken.  Shred meat from whole chicken and place on top of veggies.  Drain the chicken broth from the crockpot. Put 1 can Cream of Chicken soup in a blender and add chicken broth plus 1 cup milk.  Blend until smooth.  Pour over chicken and vegetables in casserole dish.  Add salt and pepper to taste.  Mix well.  Put lid on casserole and bake in 375 degree oven for 45 minutes.

You could make dumplings to put on top of the casserole or biscuits on the side.  I also added leftover wild rice.