Enjoy this cozy and fulfilling creamy chicken and vegetable stew poured over top of buttery soft biscuits or mixed in with your favorite pasta. Tender bite sized chicken pieces with soft veggies simmered in a smooth and velvety rich sauce. In just under an hour, all in one pot, you will have a delicious and flavorful stew that tastes like it has been cooking all day. Add this into your recipe rotation on the regular, you will not be disappointed.
Pat dry 2 or 3 boneless skinless chicken breasts with paper towel. Cut chicken into bite sized pieces, approximately 1/2" cubes. Season chicken with Italian seasoning, smoked paprika, crushed red pepper, salt, and pepper.
Bring a large soup pot over medium heat with 1 Tbs butter. Add in seasoned cubed chicken pieces and cook until chicken cooked through and no longer pink inside. Remove from pot and set aside in a large bowl.
To the same pot, add in chopped celery, carrots, onions, and green beans. Cook until onions are translucent, about 5 minutes, stirring occasionally.
Stir in minced garlic to the pot and continue to cook until fragrant, about 1 minute, stirring frequently. Add cooked chicken cuts back to the pot with the veggies.
Stir in cream of chicken soup, milk, and sour cream until combined. Bring to a boil, and then decrease heat to low and simmer uncovered for about 45 minutes or until veggies are softened and cooked through, stirring occasionally. If stew is starting to become a little too thickened, add 1/4 cup of milk at a time to thin the sauce to your liking. Season with salt and pepper to taste.
Serve this creamy chicken and vegetable stew over top of warm buttered biscuits, or try serving on top of wide egg noodles or atop a heaping mound of mashed potatoes for an extra comforting meal. See my quick and easy recipe for Homemade Biscuits.
Tender pieces of chicken with flavorful veggies simmered in a thick and savory sauce. Ladle over top of warmed buttery biscuits, mashed potatoes, or with your favorite pasta.
In a large pot, melt butter over medium heat.
Season cubed chicken with Italian seasoning, smoked paprika, crushed red pepper, salt, and pepper. Add to pot and cook until chicken no longer pink and cooked through. Remove from pot and set aside in medium size bowl.
Add celery, carrots, onions, and green beans to the pot. Cook until onions are translucent stirring occasionally, about 5 minutes.
Stir in minced garlic, cook for 1 minute until fragrant. Add cooked chicken back into pot.
Add cream of chicken soup, milk, and sour cream to the pot, stir to combine. Bring to boil, then turn down heat to low and simmer for about 45 minutes or until vegetables are fork tender.
Serve over warm biscuits, mashed potatoes, or your favorite pasta. See my easy and delicious recipe for Homemade Biscuits.
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