Chicken Stew; Quick & Creamy
By JLZD
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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
Details
Servings 4
Preparation time 15mins
Cooking time 21mins
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.
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