Creamy Chicken & Broccoli Stew
Shh! Don’t tell anyone! This recipe is so simple, but you’d never know it. My husband, who normally doesn’t like chicken, asks for this dish regularly. —Mary Watkins, Little Elm, Texas
Ingredients
- 8 bone-in chicken thighs, skinned (about 3 pounds)
- 1 cup Italian salad dressing
- 1/2 cup white wine or chicken broth
- 6 tablespoons butter, melted, divided
- 1 tablespoon dried minced onion
- 1 tablespoon garlic powder
- 1 tablespoon Italian seasoning
- 3/4 teaspoon salt, divided
- 3/4 teaspoon pepper, divided
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 1 package (8 ounces) cream cheese, softened
- 2 cups frozen broccoli florets, thawed
- 2 pounds red potatoes, quartered
Reviews
Prepared this recipe today with a few changes. I substituted a pound of crab for the chicken (which I don't care for). I also substituted brown rice for the potatoes. Turned out pretty good!
This was really good! My husband, however, didn't like the flavor. I thought the Italian dressing added a really interesting taste. I've had plenty of chicken soups, but never one that tasted quite like this.
Very good and easy to make. I served over rice.
I think anyone would enjoy this quick and easy side dish. Thanks for sharing.
Very good recipe. Super easy. I used boneless, skinless chicken breasts and it was tasty. Will make it again.
*****
This is some serious complete meal in a bowl comfort food! Great flavor even using reduced fat products. I cooked my chicken for about 4 hours, removed it when I added soup mixture and broccoli, then removed the bones and tore it into pieces after the broccoli was done cooking and added it back into the pot to serve.
I love this recipe, my roommate and I eat it at least once a month
I liked this recipe, and my husband said it was one of his favorites! I made it with chicken breast tenderloins, and used 2-10oz pkgs of broccoli. I did use a little less Italian Seasoning than it called for as a personal preference. Easy and good! Will make again.
The bones aggravated me. Next time I'm use boneless chicken, but that's just me. It was rich and delicious, and tasted even better the second day! I just skipped the whole "potato" part and served it in bowls, as a soup/stew....yummy.