Chunky Chicken Strogonoff

1 tablespoon olive oil
1 cup onions, chopped
1 cup green peppers
1/2 cup celery, diced
3 boneless breast chicken breasts, cut into small bites
2 cans low fat cream of mushroom soup
1 package dry onion soup mix
1 cup water
1/2 cup sour cream, reduced fat,
1 cup lowfat milk

Other good additions to this are chopped mushrooms, chopped jalapeno pepper if you like heat, broccoli, garlic, etc. Serve over noodles or rice (nutrition not calculated).

Heat oil in large pot over medium heat. Add the chopped vegetables and saute until softened. Add chopped chicken so that it browns slightly. Add cream of mushroom soup, dry onion soup mix, and about a can of water (I "rinse" the cans with 1/2 cup of water to get all of the soup). Mix well and bring to a boil. Lower heat to simmer and add the milk. Allow to cook on low for about 20 minutes, stirring frequently, or until the chicken is cooked through and everything is all nice and bubbly. Turn heat off and stir in the sour cream.

Serving Size: Makes 6 1 cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user RICCILYNN.