Creamy Chicken Stew

3/4 lb. small red potatoes (about 8), quartered
2 Tbsp. water
1 Tbsp. oil
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 can (10-3/4 oz.) reduced fat condensed cream of chicken soup
1/4 cup Italian Dressing
2 cups frozen peas and carrots
1/2 cup Reduced Fat or Light Sour Cream

Place potatoes and water in microwaveable dish; cover with lid. Microwave on HIGH 7 min. or until they are tender. Meanwhile, heat oil in large saucepan on medium-high heat. Add chicken; cook 7 min. or until evenly browned, stirring occasionally.

Add potatoes, soup, dressing and vegetables to saucepan. Bring to boil; cover. Reduce heat to medium-low; simmer 3 min. or until chicken is cooked through and vegetables are heated through.

Stir in sour cream; cook 1 min. or until heated through, stirring occasionally.

Notes:
Super quick and delicious. I always have some already cooked chicken pieces in the freezer so that made it even easier. The first time we made it we didn't have Italian dressing so we used caesar instead and it was really good.