Tuesday, May 19, 2009

Quick And Easy Chicken Stew


  • 3/4 lb. red potatoes, cut bitesize
  • 2 Tbsp. water
  • 1 Tbsp. oil
  • 1 lb. boneless skinless chicken, cut into bite-size pieces
  • 1 can cream of chicken soup
  • 1/4c Italian Dressing
  • 2 c frozen peas and carrots
  • 1/2 cup Sour Cream

  1. Put potatoes and water in microwaveable dish; cover with lid.
  2. Microwave on HIGH 7 min. or until potatoes are tender.
  3. Meanwhile, heat oil in large saucepan on medium-high heat.
  4. Add chicken; cook until evenly browned, stirring occasionally.
  5. Add potatoes, soup, dressing and vegetables to saucepan.
  6. Bring to boil; cover. Reduce heat to medium-low.
  7. Simmer until chicken is cooked through and vegetables are heated through.
  8. Stir in sour cream; cook 1 min until heated through again.
Recipe used from Kraft Foods
Blog Widget by LinkWithin