Prep
30-60 mins
Cook
15 MIN
Calories
280
Ingredients
1/4 cup
butter
1 cup
chopped carrots, celery and onions
1/2 lb
sliced fresh mushrooms
1-1/2 lb
boneless skinless chicken thighs, cut into bite-size pieces
1/2 tsp
dried thyme and ground black pepper
1/4 cup
cornstarch
3 cups
fat-free reduced-sodium chicken broth
1 pkg
(8 oz.) Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA
1/2 cup
PHILADELPHIA Garlic & Herb Cream Cheese Spread
Instructions
Step 1
Melt butter in Dutch oven or small stockpot on medium heat. Add vegetables; cook 8 to 10 min. or until mushrooms are tender and golden brown, stirring frequently.
Step 2
Add chicken, thyme and pepper; cook 8 to 10 min. or until chicken is done, stirring frequently. Add cornstarch; cook and stir 2 min. Stir in chicken broth; bring just to boil. Cook 1 to 2 min or until thickened, stirring constantly. Remove from heat.
Step 3
Add shredded cheese and cream cheese spread; stir until melted.