QueenBeeGrannyJean
02-22-2007, 03:07 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.
STIR in sour cream; cook 1 min. or until heated through, stirring occasionally.
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.
STIR in sour cream; cook 1 min. or until heated through, stirring occasionally.