Quick and Creamy Chicken Stew

*This recipe is low-carb if you omit or sub the potatoes.

I found this recipe years ago and am now copying it here from our family cookbook binder. Enjoy!

Quick and Creamy Chicken Stew

Ingredients:

• ¾ lb. small red potatoes, quartered
• 2 Tbl. water
• 1 Tbl. oil
• 1 lb. boneless skinless chicken breasts, cut up
• 1 can (10 3/4 oz) cream of chix soup
• 1 pkg dry Italian seasoning dressing
• 2 cups frozen peas and carrots
• 1/2 cup sour cream

Directions:

1. Place potatoes and water in microwaveable dish; cover with lid.  Microwave on High 7 minutes or until fork-tender.  
2. Meanwhile, heat oil in large saucepan on medium-high heat.  
3. Add chicken; cook 7 minutes, or until browned, stirring occasionally.  
4. 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.  
5. Stir in sour cream, cook 1 minute, or until heated through, stirring occasionally.