New Potato-Chicken Stew

New Potato-Chicken Stew

Need a fast soup? This one's ready in a flash. It's satisfying, too, with chicken, broccoli and new potatoes.

Prep Time

05

Minutes

Total Time

25

Minutes

Makes

4

servings

2
cups broccoli flowerets or snap pea pods
1
cup water
6
new red potatoes, (3/4 pound), cut into fourths
3
boneless skinless chicken breast halves, (3/4 pound), cut into 1-inch cubes
1
jar (12 ounces) chicken gravy
  1. Mix all ingredients in 3-quart saucepan.
  2. Heat to boiling, stirring occasionally; reduce heat. Cover and simmer 15 to 20 minutes, stirring occasionally, until potatoes are tender and chicken is no longer pink in center.
Makes 4 servings (about 1 1/2 cups each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did You Know...
Red potatoes are recommended for using in stews because they hold their shape when cooked.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 245
    • (Calories from Fat 70 ),
  • Total Fat 8 g
    • (Saturated Fat 2 g,),
  • Cholesterol 55 mg;
  • Sodium 560 mg;
  • Total Carbohydrate 22 g
    • (Dietary Fiber 3 g,
  • Protein 24 g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 1 Vegetable;
    • 3 Very Lean Meat;
    • 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.