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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