Quick & Creamy Chicken Stew |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Fast Meal Ingredients:
3/4 lb small red potato, quartered (about 8) |
2 tablespoons water |
1 tablespoon oil |
1 lb boneless skinless chicken breast, cut into bite-size chunks |
1 (10 3/4 ounce) can condensed cream of chicken soup |
1/4 cup italian dressing |
2 cups frozen peas and carrots |
1/2 cup sour cream |
Directions:
1. PLACE potatoes and water in microwaveable dish; cover with lid.
2. Microwave on HIGH 7 minute or until fork-tender.
3. Meanwhile, heat oil in large saucepan on medium-high heat.
4. Add chicken; cook 7 minute or until browned, stirring occasionally.
5. ADD potatoes, soup, dressing and vegetables to saucepan. Bring to boil; cover.
6. Reduce heat to medium-low; simmer 3 minute or until chicken is cooked through and vegetables are heated through.
7. STIR in sour cream; cook 1 minute or until heated through, stirring occasionally.
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