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Creamy Chicken Stew

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Antjewel:
Quick & Creamy Chicken Stew   


Prep Time:
10 minTotal Time:
25 minMakes:
4 servings, 1-1/2 cups each

What You Need

3/4 lb. small red potatoes (about 8 ), quartered
2 Tbsp.  water
1 Tbsp. oil
1 lb.  boneless skinless chicken breasts, cut into bite-size pieces
1 can (10-3/4 oz.) reduced fat condensed cream of chicken soup
1/4 cup  Light Zesty Italian Dressing or whatever Italian you prefer
2 cups frozen peas and carrots
1/2 cup   Light Sour Cream

Make It
PLACE potatoes and water in microwaveable dish; cover with lid. Microwave on HIGH 7 min. or until potatoes are tender. Meanwhile, heat oil in large saucepan on medium-high heat. Add chicken; cook 7 min. or until evenly browned, stirring occasionally.

ADD potatoes, soup, dressing and vegetables to saucepan. Bring to boil; cover. Reduce heat to medium-low; simmer 3 min. or until chicken is cooked through and vegetables are heated through.

STIR in sour cream; cook 1 min. or until heated through, stirring occasionally.

Serve with warm Bisquits, mmmmmmmmmmm
 


Nutrition Infomation
Calories  360 Total fat  12 g   Saturated fat  4 g Cholesterol  85 mg Sodium  640 mg Carbohydrate  32 g   Dietary fiber  4 g   Sugars  7 g Protein  31 g Vitamin A  140 %DV Vitamin C  30 %DV Calcium  10 %DV Iron  10 %DV

Astro:
Yum!  This sounds really good, Ant!   :thumb:

papaduck:
Sounds good, but you can leave out the carrots.......(just a personal thing).

Even have the nutritional info, I'm impressed. :lolg:

Antjewel:
LOL papa, I understand about the carrots. My daughter hates cooked carrots too. I say, put in it what you want, it makes a better stew when personal touches are put into it.  :hug:

RosieC:
Yummmmm! Thanks Ant!

(I'll leave out the peas  :td:)   :)

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