Quick & Creamy Chicken Stew

Ingredients

• 10 oz cream of chicken soup reduced-fat reduced-sodium canned
• 0.5 cup knudsen cream light sour
• 0.3 cup 1/4 cup kraft lite zesty italian dressing italian kraft
• 0.8 lb new potatoes quartered
• 1 Tbsp oil 
• 2 cups peas-carrots mix shopping list frozen
• 1 lb chicken breasts boneless skinless cut into bite-size pieces
• 2 Tbsp water 

Equipment

• sauce pan
• microwave

Directions

1. Microwave potatoes and water in covered microwaveable dish on HIGH 7 min. or until potatoes are tender. Meanwhile, heat oil in large saucepan on medium-high heat.
2. Add chicken; cook 7 min. or until evenly browned, stirring occasionally.
3. Add potatoes, soup, dressing and frozen vegetables to chicken in saucepan; stir. Bring to boil; cover. Simmer on medium-low heat 3 min. or until chicken is done and vegetables are heated through.
4. Stir in sour cream; cook 1 min. or until heated through, stirring occasionally.