Actually spelled as@yrian...I'm sure you can figure out the @ is suppose to be another s, I just didn't want it to look all weird *'d out, so it's getting intentionally misspelled.

I don't really cook by "x cups/tsps, etc". I usually use about 1 chicken breast, sometimes 2 if I want it to last for leftovers for 2 of us. And all canned foods are regular sized.

Asyrian Chicken Stew
uncooked chicken Breast, cut into small strips
1 can stewed tomatoes (I use italain recipe as it has more spices/flavoring)
1 can green beans
1 can corn
1-2 carrots
3-4 medium sized russet potatoes
white onion (I usually cut into quarters, but we don't eat the onion so if you're an onion eater family you can cut smaller)
garlic to taste
spices to taste (I usually use salt, pepper, seasoning salt, garlic powder, celery seed, and paprika or a dash of chili powder)
dash crushed red pepper flakes
dash of oil
chicken broth (It usually takes approx 3/4s or all of the carton sized)

Heat oil in a stockpot (you'll only need to use this one pot for the whole dish, so make sure it's big enough for the job). Sautee chicken strips. Add tomatoes and broth, and then add the pepper flakes and garlic. Let that mix together a few minutes and then add carrots cover and cook for about 15 minutes. Add potatoes, onion, green beans, and corn. Cook until potatoes are done. The stove should remain around med/med high for the whole process.

This is really good, and depending on how you substitue in spices it can be VERY yummy spicy.