Thursday, September 11, 2008

Creamy Chicken and Mushroom Stew

Here’s a yummy recipe that you can “stew” over. I made this for myself Monday. It yields 5 servings but I made it last for 4 (I had some really big bowls). Enjoy!

Creamy Chicken and Mushroom Stew

Cooking Spray

¾ lb skinless, boneless chicken breast, cut into bite-sized pieces

2 garlic cloves, minced

2 cups refrigerated diced potatoes with onion (such as Simply Potatoes)

1 8 oz. packed mushrooms, quartered

1 cup chopped onion

1 (14.5 oz) can fat-free, less-sodium chicken broth

1 (10.75 oz) can reduced-fat, 30%-reduced-sodium cream of chicken soup

¼ tsp pepper

½ cup reduced-fat sour cream

¼ tsp salt

2 Tbsp chopped fresh parsley

  1. Heat a Dutch oven coated with cooking sreay over medium-high heat. Add chicken: sauté 2 minutes. Add garlic; cook 15 seconds.
  2. Stir in potato, mushrooms, and next 4 ingredients. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until potato is tender, stirring occasionally. Remove from heat; stir in sour cream and salt. Sprinkly each serving evenly with parsley. YIELD 5 servings (serving size: 1 1/3 cups) POINTS: 4