3 tbsp. butter
2 cloves garlic, crushed
1/2 c. onions, chopped
1 c. chicken breast, cubed
6 c. chicken broth
2/3 c. cornstarch
1 c. celery, chopped
1 (10 oz.) bag frozen peas & carrots

Saute onions and garlic in butter. Add celery and saute until tender. Add remaining ingredients and simmer for 1 hour or longer. Serve in bread bowls.

Bread Bowls: Take bread dough and mold over a slightly greased oven proof bowl, turned upside down. Bake until done and remove to plates and fill with piping hot stew.