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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Starr1775

posted:1/7/2007

I made this last night and thought that it was way too rich and thick. The sour cream and dressing were too strong and over powering. I would also cut the potatoes smaller. I liked the peas and carrots. I seasoned the chicken while browning with salt and pepper. If I substitue the dressing for italian seasonings and put less sour cream or add a liquid that would thin it out-it might be edible.

RobinH07

posted:1/4/2007

Very yummy. I suggest cutting the potatoes quite small so they are easier to eat. I doubled it for leftovers the next night! Great!

tootsieroll109

posted:1/4/2007

We enjoyed it; had very good flavor. But there was too much potato so next time I will reduce the amount of potato. Also too much peas/carrots, so I will reduce that as well.

Kathleen720

posted:1/3/2007

I had made this dish and we loved it but i did put in a can of peas and carott mixer--because i did not have frozen and add it to this dish last i'll make it again

sara19771

posted:1/2/2007

It was yummy and very hearty! We actually had a cold day in San Diego and this dish was what the doctor ordered! Cheezy buscuits went great with it!

jtausz

posted:1/2/2007

This was quick, easy, & yummy! Used the frozen mixed veggies instead to make even easier. Definitely agree that this tastes just the like a pot pie without the pie!! Serve with biscuts to compliment the tastes.

gordondo02

posted:1/2/2007

This recipe was very good, my husband had a hard time waiting for the next day to eat the leftovers, he told me that was all he thought about all day! :) My kids loved it too! I will make it again for sure!

greedygut

posted:1/2/2007

Based on the previous comments, I added milk (3/4 of soup can) and decreased the Italian dressing to 1/8 cup. It was pretty good since I served it with flaky biscuits, but would definitely taste better as a pot pie.

littlewng

posted:1/1/2007

I thought the taste was really boring although the meal itself is quick & easy to make.

sblitch1

posted:12/31/2006

Really good and really easy to make. I didn't have any italian dressing so I substituted some italian spices, it gave it a great flavor!! Also, I used a can of peas and carrots instead of frozen, turned out real nice! I will be making this one for my family again soon!