Everybody raved about this Creamy Chicken Stew. We poured it into soup bowls and dined away, although it just as easily could have been served over toast as though it were chicken a la king. Can’t think of a better dish for a cold January night with the wind howling riotously outside our windows.
Comfort food, indeed! Hubby and I were just back from a long road trip and needed something soothing to help us ease back into the routine. I loved the addition of the fat-free zesty Italian dressing; it provided all the seasoning needed.
Creamy Chicken Stew
3/4 pound small red potatoes, quartered
2 tablespoons water
1 1/4 pounds boneless, skinless chicken breast, cut into strips
1 (10 3/4-ounce) can reduced-sodium, reduced-fat cream of chicken soup
1/4 cup fat-free zesty Italian dressing
1/2 cup fat-free, lower-sodium chicken broth
2 cups frozen peas and carrots
4 ounces fat-free cream cheese
Place potatoes and water in microwaveable bowl with a lid. Microwave on high for 7 minutes or until potatoes are fork-tender. Spray large skillet with nonstick spray. Sauté chicken on medium-high heat for about 7 minutes or until chicken is brown. Stir occasionally. To saucepan add cooked potatoes, soup, dressing, broth, and vegetables. Bring to boil; cover, Reduce heat to medium-low; simmer for 3 minutes or until chicken is cooked through and vegetables are heated through. Stir in cream cheese. Cook 1 minute or until cheese is blended in. Makes 6 (1-cup) servings. (Source: Chickasaw Nation Nutrition Services)