Chicken Stew; Quick & Creamy

By JLZD

Ingredients

• 3/4 lb. new potatoes (about 8), quartered
• 2 tbsp. water
• 1 tbsp. oil
• 1 lb. bite-size pieces of chicken
• 1 can (10-3/4 oz.) cream of chicken soup
• 1/4 cup Kraft Light Zesty Italian Dressing
• 2 cups frozen peas and carrots
• 1/2 cup Breakstone's reduced Fat Sour Cream

Preparation

Step 1

Place potatoes in crockpot. Add water; cover with lid.

Heat oil in large saucepan on medium-high heat. Add
chicken; cook 7 minutes or until tender and evenly
browned, stirring occasionally.

Add soup, dressing and frozen vegetables to saucepan.
Cover; cook on high for an hour.
Cook on low until chicken and vegetables are done, 6-8
hours.

Stir in sour cream; cook 1 minute or until heated through, stirring occasionally.


SERVING SUGGESTION
Serve with a crisp green sald and toast or warm biscuits.