We first tested this recipe using fat-free sour cream, but preferred the flavor and texture of the reduced-fat product.
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
How to Make It
Heat a Dutch oven coated with cooking spray over medium-high heat. Add chicken; sauté 2 minutes. Add garlic; cook 15 seconds.
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.