2 cans (10.5 oz each) cream of chicken soup
2 cans (7-oz each) of chunk chicken, shredded
1 can diced carrots
1 can sweet peas
1 can diced potatoes
1 tsp dried parsley
About 2 to 3 cups of water *See note below.
Chunks of crusty bread
In a large pan add the water, then the crushed Ramen noodles and the contents of the seasoning packet and cook until the noodles are soft. *NOTE: This is something you will have to do based on your preference. If you add more water it ceases to be a creamy, thick stew and becomes a soup. It also depends how many people are being served. Add the two cans of cream of chicken soup, the two cans of shredded chunk chicken, the can of diced carrots, the can of peas, the can of potatoes and the parsley. Stir until thickened to your preference (or add more water to make it a thinner soup). One little point about the noodles seasoning packet; don't advise this but if you like it a little saltier, add a second packet. The stew definitely will thicken the more you stir the pot. There you have it - a good and cheap meal from your pantry or closet food stash.