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

add your photo

add to shopping list

add to recipe box

send/share

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.

Rate recipes, or edit your previous ratings and more. Sign In

a cook

posted:9/27/2007

Switched around a few of the ingredients, particularly adding cream style corn instead of the veggies, but the concept behind it was excellent.

spacie01

posted:9/23/2007

The first time I made it, the 7 minutes were not nearly long enough in my microwave (for the potatoes). Not knowing any better, I didn't cook them longer =) If I had, it would have been better, but my husband still loved it and said he would eat it very week. He just mircrowaved it till the potatoes were softer. I have learned my lesson though!

a cook

posted:9/17/2007

We put it over rice and loved it!

tbtbussey

posted:9/17/2007

I have been trying to find easy recipes that will meet my kids' approval and this was definately a winner. Even my very picky son liked it.

pattfamily

posted:9/15/2007

My family thought this was very good. I served it over biscuits, so used 2 cans of soup, and increased salad dressing to 1/2 cup, to make it moister.

muzallini

posted:8/30/2007

I did not use peas or potatoes but white rice instead. This was very very tasty. I advise you to let it simmer for a while first before tasting it. The dressing tastes sharp initially but it all blends well. I also used chicken wind sections with bones in them as I didnt have breasts. I will be making this again for sure!

meiveth

posted:8/14/2007

I liked the recipe, I would like to make it again since my husband loved it. I used milk instead of the sour cream and I used only potatoes and green peas. I marinated the chicken with Fat free Italian dressing which gives the chicken a much better taste!

Monicab33

posted:5/30/2007

This was very good. Thought it needed a little crust.

Terri Cameron

posted:5/25/2007

I doulbled the recipe and used cream of celery and cream of onion soup along with the cream of chicken. Great taste to be simple, quick recipe. Get your butcher to cut up your boneless breast chicken into chunks at the meat market or grocery to speed up even more. I will make again.

piperwyatt

posted:5/17/2007

This is the 3rd time that I made but my borfriend doesn't like sour cream then I used Philadelphia Cream cheese instead. He said " MMM..Yummy"