Quick & Creamy Chicken Stew
By colourforme
Who says stew has to take an hour to simmer? This comfort food uses speedy chicken instead of stewing beef.
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Ingredients
- 3/4 lb. (340 g) small red potatoes (about 8), quartered
- 2 Tbsp. water
- 1 Tbsp. oil
- 1 lb. (450 g) boneless skinless chicken breast s, cut into bite-size pieces
- 1 can (10 fl oz/284 mL) reduced-fat condensed cream of chicken soup
- 1/4 cup Kraft Calorie-Wise Zesty Italian Dressing
- 2 cups frozen peas and carrots
- 1/2 cup (1/2 of 250-g tub) Philadelphia Herb & Garlic Light Cream Cheese Spread
Details
Servings 4
Level of difficulty Average
Preparation time 10mins
Cooking time 16mins
Cost Average budget
Preparation
Step 1
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 cream cheese; cook 3 min. or until melted, stirring occasionally.
SERVING SUGGESTION
Serve with toast or warm biscuits and a crisp mixed green salad.
SHORTCUT
Traditional beef stew takes about 1 hour and 15 minutes to prepare. Our version takes less than 30 minutes, saving you about 45 minutes!
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