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Creamy Chicken and Mushroom Stew

Prep time 11 mins
Cook time 27 mins
Yield 5 servings (serving size: 1 1/3 cups)
We first tested this recipe using fat-free sour cream, but preferred the flavor and texture of the reduced-fat product.

Ingredients

  • Cooking spray
  • 3/4 pound 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-ounce) package mushrooms, quartered
  • 1 cup chopped onion
  • 1 (14.5-ounce) can fat-free, less-sodium chicken broth
  • 1 (10.75-ounce) can reduced-fat, 30%-reduced-sodium cream of chicken soup
  • 1/4 teaspoon pepper
  • 1/2 cup reduced-fat sour cream
  • 1/4 teaspoon salt
  • 2 tablespoons chopped fresh parsley

Nutrition Information

  • calories 192
  • fat 4.0 g
  • satfat 2.1 g
  • protein 20.9 g
  • carbohydrate 17.9 g
  • cholesterol 52 mg
  • iron 1.4 mg
  • sodium 499 mg
  • caloriesfromfat 19 %
  • fiber 2.5 g
  • calcium 61 mg

How to Make It

  1. Heat a Dutch oven coated with cooking spray 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. Sprinkle each serving evenly with parsley.

Oxmoor House Healthy Eating Collection