All Recipes

One-Pan Creamy Chicken Stew

Prep

30-60 mins

Total

45 min

Servings

8 Servings

Ingredients

1/4 cup

butter

1 cup

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

dried thyme and ground black pepper

1/4 cup

cornstarch

3 cups

fat-free reduced-sodium chicken broth

1 pkg

(8 oz.) Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA

1/2 cup

PHILADELPHIA Garlic & Herb Cream Cheese Spread

Instructions

Step 1

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.

Step 2

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.

Step 3

Add shredded cheese and cream cheese spread; stir until melted.

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