Chicken, veggies and a creamy mushroom sauce…this fabulous skillet dish is ready to serve in just 25 minutes.
What You’ll Need
1 1/4 pounds skinless, boneless chicken breast halves
1/8 teaspoon garlic powder
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup
1/2 cup milk
1 tablespoon lemon juice
1/4 teaspoon dried basil leaves, crushed
1 bag (about 16 ounces) frozen California vegetable blend (broccoli, cauliflower, carrots)
How to Make It
1 Sprinkle the chicken with the garlic powder.
2 Spray a 10-inch skillet with vegetable cooking spray and heat for 1 minute over medium-high heat. Add the chicken and cook for 10 minutes or until it’s well browned on both sides.
3 Stir the soup, milk, lemon juice, basil and vegetables in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the chicken is cooked through.
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SOURCE: Campbell’s Kitchen