QueenBeeGrannyJean
02-19-2007, 05:14 PM
Makes: 4 servings, 1-1/4 cups each
3/4 lb. small red potatoes (about 8), quartered
2 Tbsp. water
1 Tbsp. oil
1 lb. boneless skinless chicken breasts, cut into bite-size chunks
1 can (10 fl oz/284 mL) condensed cream of chicken soup
1/4 cup Kraft Zesty 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 min. or until fork-tender. Meanwhile, heat oil
in large saucepan on medium-high heat. Add chicken; cook 7 min. or
until browned, stirring occasionally.
ADD potatoes, soup, dressing and vegetables to saucepan. Bring to boil;
cover. Reduce heat to medium-low; simmer 3 min. or until chicken is cooked
through and vegetables are heated through.
3/4 lb. small red potatoes (about 8), quartered
2 Tbsp. water
1 Tbsp. oil
1 lb. boneless skinless chicken breasts, cut into bite-size chunks
1 can (10 fl oz/284 mL) condensed cream of chicken soup
1/4 cup Kraft Zesty 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 min. or until fork-tender. Meanwhile, heat oil
in large saucepan on medium-high heat. Add chicken; cook 7 min. or
until browned, stirring occasionally.
ADD potatoes, soup, dressing and vegetables to saucepan. Bring to boil;
cover. Reduce heat to medium-low; simmer 3 min. or until chicken is cooked
through and vegetables are heated through.