Savory Chicken Stew

Course : Chicken
Serves: 4
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1 tablespoon vegetable oil
1 pound skinless -- boneless chicken breasts, cut into 1-inch pieces
1 can campbells condensed cream of chicken and -- (10 3/4-oz) broccoli soup
1/2 cup milk
4 small red potatoes -- cut into quarters (about 2 1/2 cups)
2 medium carrots -- sliced (about 1 cup)
1 cup fresh broccoli flowerets
1/8 teaspoon pepper

Preparation / Directions:

In 10-inch skillet over medium-high heat, in hot oil, cook half of the chicken until browned, stirring often. Remove; set aside. Repeat with remaining chicken. Pour off fat. In same skillet, combine soup, milk, potatoes, carrots, broccoli and pepper. Heat to boiling. Reduce heat to low. Cover; cook 15 minutes, stirring occasionally. Return chicken to skillet. Cover; cook 5 minutes or until chicken is no longer pink and vegetables are tender, stirring occasionally. If desired, sprinkle with cracked pepper. Makes about 5 1/2 cups or 4 main-dish servings.


Nutritional Information:

129 Calories (kcal); 5g Total Fat; (31% calories from fat); 3g Protein; 20g Carbohydrate; 4mg Cholesterol; 37mg Sodium

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