Shelly's Recipe

QUICK & CREAMY CHICKEN STEW

Category: Stews

3/4 lb small red potatoes (about 8), quartered
2 bsp water
1 tbsp oil
1 lb boneless skinless chicken breasts, cut into bite-size chunks
1 can cream of chicken soup
1/4 cup Italian dressing
2 cups frozen peas and carrots
1/2 cup Sour Cream

Place potatoes and water in microwaveable dish; cover with lid. Microwave on high 7 minutes or until fork-tender.

Meanwhile, heat oil in large saucepan. Add chicken; cook 7 minutes or until browned, stirring occasionally. Add potatoes, soup, dressing and vegetables to saucepan. Bring to boil; cover. Reduce heat to medium-low; simmer 3 minutes or until chicken is cooked through and vegetables are heated through Stir in sour cream; cook 1 minutes or until heated through, stirring occasionally. Serves 4