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    Quick & Creamy Chicken Stew


    Source of Recipe


    Bernice

    List of Ingredients




    Quick & Creamy Chicken Stew


    3/4 lb (343 g) small red potatoes (about 8), quartered
    2 tablespoons water
    1 tablespoon oil
    1 lb (455 g) boneless, skinless chicken breasts, cut into bite-size pieces
    1 - 10 fl oz (284 ml) can reduced-fat condensed cream of chicken soup
    1/4 cup Kraft Calorie-Wise Zesty Italian Dressing
    2 cups frozen peas & carrots
    1/2 cup (1/2 a 9 oz/250 g tub) Philadelphia Herb & Garlic Light Cream Cheese Spread

    Recipe




    Place the potatoes in a microwavable dish.

    Add the water.

    Cover with a lid.

    Microwave on HIGH for 7 minutes, or until the potatoes are tender.

    Meanwhile, heat the oil in a large saucepan on medium-high heat.

    Add the chicken & cook for 7 minutes or until the meat is evenly browned, stirring occasionally.

    Add the potatoes, soup, dressing & frozen vegetables to the saucepan.

    Bring to a boil.

    Cover the saucepan & simmer on medium-low heat for 3 minutes, or until the chicken is done & the vegetables are heated through.

    Stir in the cream cheese.

    Cook for 3 minutes or until the cheese is melted, stirring occasionally.

 

 

 


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