Here's a quick, efficient, and delicious chicken stew recipe:
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5 or 6 Tysons (or other good) frozen chicken tenderloins, average size
put in heavy bottom 2 quart sauce pan
cover with water
add 1 tsp salt
1/4 (or more to taste) ground black pepper
2 tbsp butter or margarine (not diet margarine)
Bring to boil, cover, reduce heat to medium or just under
Cook about 20 minutes
remove from water and fork shred chicken. Return to reserve water, stir well
Add 1 to 2 heaping tbsp corn starch to 2/3 cup evaporated milk, stir until no lumps remain
slowly add, while stirring, to chicken in water
Raise heat to medium high, stirring all the time so that the mixture does not scorch. Cook until thickened to your desired thickness. If not thick enough then add more starch to tepid water, stir to remove lumps and stir until desired thickness is reached.
(if you prefer not to use the corn starch then you may mix a pack of Pioneer breakfast gravy mix in cold water, whisking until lumps are dissolved and add slowly to chicken and water mixture. Stir constantly until thickened. This will happen very quickly.)
Best served over buttery mashed potatoes or steamed rice (if you are in a real hurry, microwave an individual serving of steamed minute rice in individual cup. Actually takes just 1 minute. Keeps well for leftovers
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