Creamy Chicken and Mushroom Stew

Ingredients

• 14.5 ounce less-sodium chicken broth fat-free canned
• 2 tablespoons parsley fresh chopped
• 2  garlic cloves minced
• 0.5 cup cup heavy whipping cream sour reduced-fat
• 8 ounce mushrooms quartered
• 1 cup onion chopped
• 0.3 teaspoon pepper 
• 2 cups potatoes diced refrigerated with onion (such as simply potatoes)
• 10.8 ounce 0%-reduced-sodium cream of chicken soup reduced-fat canned
• 0.3 teaspoon salt 
• 0.8 pound chicken breast boneless skinless cut into bite-sized pieces

Equipment

• dutch oven

Directions

1. Heat a Dutch oven coated with cooking spray over medium-high heat.
2. Add chicken; saut 2 minutes.
3. Add garlic; cook 15 seconds.
4. 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.
5. Remove from heat; stir in sour cream and salt.
6. Sprinkle each serving evenly with parsley.