Chicken Vegetable Stew
1 pound diced chicken breast
1 tablespoon olive oil
2 cups water
1 cup soup vegetable, diced
2 tablespoons Simply Organic Vegetable Seasoning
2 tablespoons cornstarch
Sauté chicken until browned (approximately 5 minutes) in olive oil in a large saucepan on medium-high heat. Add water and diced vegetables. Add Vegetable Grill Seasons (and cornstarch if desired, to thicken). Simmer 15 to 20 minutes or until chicken is cooked and vegetables are tender.
Serve over biscuits for open-faced chicken potpie.
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As prepared, each serving contains 190 calories, 5g total fat, 65mg cholesterol, 290mg sodium, 8g total carbohydrate and 27g protein.