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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ncnnr

posted:11/20/2007

My family really like this dishbut I varied it a lil.I put all ingredients into a deep dish and covered the top with cheddar cheese and baked until the cheese melted.

a cook

posted:11/14/2007

Quick and delicious. A family favorite.

paulaemiller

posted:11/2/2007

I made this recipe for my husband and 2yr old daughter a month ago and it was absolutely wonderful. I made one change though. I purchased Italian style chicken breast instead of using the Italian dressing. It was even better the next day. I am making it for supper tonight!!!

waynedale1

posted:11/1/2007

family loved this. It was quick and very tasty. I used fat-free ranch instead of the Italian dressing. It was surperb.

a cook

posted:11/1/2007

This dinner was no good. I could hardly finish it. I will definitely not be making this again.

Jamiee18

posted:10/29/2007

I read the other ratings before I made this, and decided to pour it over rice, mmmmmmm!!! I used an extra can of soup but kept everything else the same, and it is a family fav now. I had the same trouble with the dressing being a bit to powerful, but found that if you simmmer for at least 5 minutes, it blends very well, and I didn't think it tasted the same without it, so I wouldn't cut it out.

mommytoacenbooty

posted:10/28/2007

I thought this was filling and delicious. My husband didn't care for the italian dressing flavor so next time I may add another can of soup or maybe ranch dressing.

McGregor51

posted:10/24/2007

It was OK, really. I used the lower fat options and my husband really loaded on the pepper, as he found it not a flavorful as it looked. I served it with the cheese biscuits and it was an OK meal but, I doubt I will make this again.

eramsay1

posted:10/23/2007

Very good, I used Kraft peppercorn ranch dressing instead of the italian dressing. I did use the sour cream but also added milk to thin it out. Everyone cleaned their plate...a real miracle!

jmdsmom

posted:10/23/2007

This was a hearty stew. This is my second time making it and I did make some changes. B/c the dressing was so strong the first time, I only used about 1/8-1/4 c dressing. I used cooked leftover chicken from another recipe. I also added salt and dried italian seasoning. It turne out much better this time and I will probably make it again.