Creamy Chicken and Mushroom Stew |
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Prep Time: 11 Minutes Cook Time: 27 Minutes |
Ready In: 38 Minutes Servings: 5 |
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We first tested this recipe using fat-free sour cream, but preferred the flavor and texture of the reduced-fat product. Ingredients:
cooking spray |
3/4 pound skinless, boneless chicken breast, cut into bite-sized pieces |
2 garlic cloves, minced |
2 cups refrigerated diced potatoes with onion (such as simply potatoes) |
1 (8-ounce) package mushrooms, quartered |
1 cup chopped onion |
1 (14.5-ounce) can fat-free, less-sodium chicken broth |
1 (10.75-ounce) can reduced-fat, 30%-reduced-sodium cream of chicken soup |
1/4 teaspoon pepper |
1/2 cup reduced-fat sour cream |
1/4 teaspoon salt |
2 tablespoons chopped fresh parsley |
Directions:
1. Heat a Dutch oven coated with cooking spray over medium-high heat. Add chicken; sauté 2 minutes. Add garlic; cook 15 seconds.
2. Stir in potato, mushrooms, and next 4 ingredients. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until potato is tender, stirring occasionally. Remove from heat; stir in sour cream and salt. Sprinkle each serving evenly with parsley.
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