Quick & Creamy Chicken Stew

By Hester

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 breasts, 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 6

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.
kraft kitchens tipsServing SuggestionServe with toast or warm biscuits and a crisp mixed green salad.