Prep Time
11 Mins
Cook Time
27 Mins
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.

How to Make It

Step 1

Heat a Dutch oven coated with cooking spray over medium-high heat. Add chicken; sauté 2 minutes. Add garlic; cook 15 seconds.

Step 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

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