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
