Feed your family this One-Pan Creamy Chicken Stew at dinner this evening. Shredded cheddar teams up with cream cheese spread to give this One-Pan Creamy Chicken Stew recipe its amazing flavor and smooth texture.
What You Need
Original recipe yields 8 servings
1/4 cup butter
1 cup each chopped carrots, celery and onions
1/2 lb. sliced fresh mushrooms
1-1/2 lb. boneless skinless chicken thighs, cut into bite-size pieces
1/2 tsp. each dried thyme and ground black pepper
1/4 cup cornstarch
3 cups fat-free reduced-sodium chicken broth
1 pkg. (8 oz.) KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA
1/2 cup PHILADELPHIA Garlic & Herb Cream Cheese Spread
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Let's Make It
Melt butter in Dutch oven or small stockpot on medium heat. Add vegetables; cook 8 to 10 min. or until mushrooms are tender and golden brown, stirring frequently.
Add chicken, thyme and pepper; cook 8 to 10 min. or until chicken is done, stirring frequently. Add cornstarch; cook and stir 2 min. Stir in chicken broth; bring just to boil. Cook 1 to 2 min or until thickened, stirring constantly. Remove from heat.
Add shredded cheese and cream cheese spread; stir until melted.
Garnish with chopped fresh parsley before serving.
Cool, then refrigerate any leftovers. When ready to serve, microwave in microwaveable bowl on HIGH 2 to 3 min. or until heated through, stirring every 1-1/2 min.
Serve with whole wheat rolls to round out the meal.
Calories From Fat
% Daily Value*
Total Fat 20g
Saturated Fat 11g
Trans Fat 0g
Total Carbohydrates 10g
Dietary Fiber 1g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.