Quick & Creamy Chicken Stew (Shelby Township, MI)

What You Need

3/4 lb. new potatoes (about 8), quartered
2 Tbsp.  water
1 Tbsp. oil
1 lb.  boneless skinless chicken breasts, cut into bite-size pieces
1 can (10-3/4 oz.) reduced fat condensed 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

Make It

 

PLACE potatoes in microwaveable dish. Add water; cover with lid. Microwave 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 saucepan. 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.