Recipes April 2014 Country Kitchen 652 Stew

652 Stew

652 Stew
652 Stew

652 Stew


4 large chicken breasts, with skin and bones
1 stick butter
1 large can evaporated milk
3 cubes chicken bouillon
Salt and pepper to taste
½ cup instant grits
1 sleeve saltine crackers


In a large pot, cover chicken breasts with water and cook until tender. Strain broth and return to pot. Remove skin from chicken breasts and debone. Chop chicken and set aside. 
To broth add butter, evaporated milk, bouillon and salt and pepper to taste. Bring to a hard boil. Add grits, chicken, and crumbled crackers. Simmer until crackers are soft and ready to serve, stirring often.