Quick & creamy chicken stew

By 2catty

  • 3/4 lb. small red potatoes( about 8), quartered

  • 2 tbsp. water

  • 1tbsp. 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

  • 2 cups frozen peas and carrots

  • 1/2 cup reduced fat light sour cream

  1. Place potatoes and water in microwavable 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.

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

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

Nutritional Facts

calories 360
carbs 32
fat 12

dinner chicken soups/stews b vitamins calcium

2 replies

Avera 2009-01-12 00:06:59 -0600 Report

I was wondering what to do with some frozen chicken breasts I have and this is an excellent idea. I need to buy the red potatos and the soup but I have everything else. This is sure going to taste good!