Dear Publishers,
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Barbecue Chicken Stew, A Delicious Leftover Recipe
By Monica  Resinger
_http://homemakersjournal.com_ ( 
This easy and quick recipe is a great way to use leftover chicken.  I  had 
intended to use some leftover chicken in a homemade barbecue sauce and serve  
over buns, but I had some leftover chicken stock from cooking the chicken  
that I didn't want to waste, so I added it to the barbecue sauce and it turned  
into a wonderful stew.  If you don't have homemade stock, it is fine to use  
canned stock or chicken bouillon.  I served it with onion buns thinly  spread 
with a mixture of olive oil and butter and sprinkled with garlic powder,  then 
heated in the oven until the butter melted.  Dipping the buns into the  juice 
was delicious!
1 15 oz. Can Tomato Sauce
1 Cup Homemade Chicken Stock (or canned or  bouillon)
2 Tbsp. Prepared Mustard
3/4 Cup Brown Sugar
2 Tbsp.  Worcestershire Sauce
2 Tbsp. Vinegar
1 tsp. each Onion and Garlic  Powder
1/2 tsp. Ground Black Pepper
2 Cups Cut-Up Cooked Chicken
2 Cups  Cut-Up and Cooked Sliced Carrots or one 15 oz. Can of Carrots
In a deep frying pan or dutch oven, combine the first 8 ingredients.   Bring 
to a boil and add the cooked chicken and carrots.  Heat until heated  through. 
 Serves 4-6.  
For more delicious leftover recipes, see the Leftover Recipe E-book:   
For  more mouth-watering chicken recipes, see the Down Home Chicken Recipes  
Get  Monica's FREE weekly e-zine for homemakers!  To subscribe, just send a  
blank e-mail to:  [EMAIL PROTECTED] 

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