Quick & Creamy Chicken Stew

photo by:kraft

Here you go, proving how smart you are all over again, with a heartwarming dish that your family will savor, without ever knowing it's better for them.

time

prep:

25 min

total:

25 min

servings

total:

4 servings, 1-1/2 cups each

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What You Need

3/4

lb. new potatoes, quartered

Tbsp. water

Tbsp. oil

lb. boneless skinless chicken breasts, cut into bite-size pieces

can (10-3/4 oz.) reduced-fat reduced-sodium condensed cream of chicken soup

1/4

cup KRAFT Lite Zesty Italian Dressing

cups frozen peas and carrots

1/2

cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream

Make It

MICROWAVE potatoes and water in covered microwaveable dish 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 frozen vegetables to chicken in saucepan; stir. Bring to boil; cover. Simmer on medium-low heat 3 min. or until chicken is done and vegetables are heated through.

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

Kraft Kitchens Tips

Shortcut

Traditional beef stew takes about 1 hour and 15 min. to prepare. Our version can be ready in 25 min., saving you about 50 minutes!

Serving Suggestion

Serve with a crisp green salad, and toast or warm biscuits.

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graceful_after_falling

posted:2/26/2008

This turned out better than I expected. It was fast and easy and good.

leah26erica

posted:2/13/2008

This was good, it tastes like the middle of a chicken pot pie. We thought it had a little too much potato. Also, I used corn instead of carrots and it was good that way.

sprucelady

posted:1/22/2008

What a great winter recipe

englanke

posted:1/13/2008

Easy to make and easy to customize to your tastes. I sauteed garlic with the chicken, added pepper and Italian seasoning, included steamed mushrooms with the veggies, and topped with an Italian cheese blend. All in all, tasty and quick. I just thought there was a bit too much tang from the sour cream.

a cook

posted:12/20/2007

My husband and I loved this, but our children did not because of the peas and potatoes. That being said, I'd still make it again and let them pick the peas out!! Haha!

ncnanny77

posted:12/17/2007

did not taste good

metzger1013

posted:12/17/2007

This is the best recipe ever! I've made it several times and we like it better then beef stew. I have shared it with my friends and they feel the same way. It's definately a keeper!

cschmitter

posted:12/4/2007

My husband and I loved this recipe!! I added some yellow squash and carrots and used the low fat soup and dressing as well. I forgot to add the sour cream but it was delicious without it.

a cook

posted:11/25/2007

I used all low fat versions for the dressing, sour cream and soup and the stew still came out very good!

Rolandkatet

posted:11/23/2007

I read the reviews before trying this recipe out on my family and used some of the variations. I used ranch dressing in place of the italian and added a splash of milk to keep it from being to glumpy. I also used fresh carrots and cook them tender/crisp before adding the peas and sauce. The texture turned out great and reheated well without drying out. My family and I thought it was pretty good. Not great, but good. Then I took the leftovers to work and shared it with friends and they just loved it! Very easy, filling and inexpensive. Will definately make again.