Heart Healthy Creamy Chicken And Vegetable Stew Recipes

CHICKEN AND VEGETABLE STEW

Chicken and Vegetable Stew image

Try this satisfying stew with tender chicken and veggies in a creamy gravy. There are only a handful of ingredients, but it still delivers that old-fashioned flavor. Serve it with the grilled cheese, or with fresh from the oven biscuits.

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 tablespoon olive oil
1 package (16 ounces) frozen vegetables for stew
1 jar (12 ounces) chicken gravy
1/2 teaspoon dried thyme
1/4 teaspoon rubbed sage
1/4 teaspoon pepper

Steps:

In a large saucepan, brown chicken in oil over medium heat for 4-6 minutes or until no longer pink. Drain if necessary. , Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender.

Nutrition Facts : Calories 240 calories, Fat 6g fat (1g saturated fat), Cholesterol 70mg cholesterol, Sodium 574mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges

HEART-HEALTHY EASY CHICKEN STEW RECIPE - (5/5)

Heart-Healthy Easy Chicken Stew Recipe - (5/5) image

Provided by Nilson

Number Of Ingredients 9

Ingredients

3 Tablespoons oil
1 fryer cut into 8 pieces
2 medium onions diced
2 green pepper- chopped into 3/4 inch pieces
1 can stewed tomatoes (14 1/2 ounce) Italian Style
1 can whole kernal corn (11 ounces with juices)
1 can navy beans
1 1/2 teaspoon thyme- dried
salt and pepper

Steps:

In skillet heat oil on high. Salt and pepper chicken. Saute until golden (15 minutes). Transfer to plate. Leave 2 Tablespoons oil in skillet. Saute onion, peppers and garlic 5 minutes. Put chicken back in skillet. Stir in rest. Bring to simmer. Reduce heat to medium and cover. Continue to simmer 30 minutes. Transfer chicken to deep serving dish. Loosely cover with foil. Bring sauce to boil stirring often. (8 minutes). Salt and pepper. Serve with sauce over chicken.

CREAMY CHICKEN AND VEGETABLES

Creamy Chicken and Vegetables image

I own and operate a restaurant in our town. My customers love meat and potatoes, but occasionally I'll offer a tasty new menu item, like this flavorful chicken.

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 10

Ingredients

6 boneless skinless chicken breast halves
3 tablespoons butter or margarine, divided
1 each medium green pepper, sweet red pepper and onion, julienned
1/2 pound fresh mushrooms, sliced
1 package (10 ounces) frozen cut broccoli, thawed and drained
1 can (10-3/4 ounces) condensed cream of broccoli soup, undiluted
1 cup sour cream
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried rosemary, crushed

Steps:

In a skillet over medium heat, brown chicken in 2 tablespoons butter. Set aside; discard drippings. In the same skillet, saute peppers and onion in remaining butter for 5 minutes or until crisp-tender. Add mushrooms and broccoli; cook for 3-5 minutes or until heated through. Add soup, sour cream, salt, pepper and rosemary; stir to mix. Spread half into a greased 13-in. x 9-in. baking dish. Add chicken; top with remaining vegetable mixture. Cover and bake at 350° for 30 minutes. Uncover and bake 10 minutes more or until bubbly and chicken juices run clear.

Nutrition Facts :

CREAMY CHICKEN STEW

Creamy Chicken Stew image

A very flavorful creamy chicken stew that takes you back to the good ole days. Wonderful Sunday after-church food. Serve over hot cooked rice and sprinkle with parsley and paprika for color.

Provided by ALRAYNA

Categories Soups, Stews and Chili Recipes Stews Chicken

Time 1h55m

Yield 6

Number Of Ingredients 18

Ingredients

1 (2 to 3 pound) whole chicken, cut into pieces
1 ⅔ teaspoons seasoned salt
water to cover
1 cup chopped onion, divided
¼ cup chopped green bell pepper
¼ cup chopped celery
1 ½ cups chicken broth
1 cup water
1 (10.75 ounce) can condensed cream of mushroom soup
1 cube chicken bouillon
1 ½ teaspoons white sugar
1 ½ teaspoons garlic powder
1 teaspoon onion powder
1 pinch seasoned salt
ground black pepper to taste
1 cup quartered potatoes
1 cup sliced carrot
1 cup heavy cream

Steps:

Wash chicken thoroughly, dry, and sprinkle with 1 2/3 teaspoons seasoned salt. Place in a Dutch oven and add enough water to cover. Add 1/2 cup chopped onion, bell pepper, and celery. Cover and cook over medium heat for 30 minutes.
Drain off liquid from the pot; shred chicken and discard bones. Add chicken broth, 1 cup water, condensed soup, bouillon cube, sugar, garlic powder, onion powder, 1 pinch seasoned salt, and pepper. Cover, reduce heat, and let simmer for 30 minutes more.
Add potatoes, carrot, heavy cream, and remaining onions to the pot. Stir, cover, and continue to simmer until vegetables are tender, about 30 minutes more.

Nutrition Facts : Calories 439.9 calories, Carbohydrate 17 g, Cholesterol 150.6 mg, Fat 25.9 g, Fiber 2 g, Protein 34.1 g, SaturatedFat 12.1 g, Sodium 1236.8 mg, Sugar 5.1 g

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