Chicken In Mushroom Sauce Campbell S Kitchen

Ingredients

1 tbsp. vegetable oil

4 skinless, boneless chicken breast halves

1 can Campbell’s® Condensed Cream of Mushroom Soup

1/2 c. milk

tsp. ground black pepper

4 c. regular long-grain white rice

Parsley

Preparation

Step 1Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides.Step 2Stir the soup, milk and black pepper in the skillet and heat to a boil.  Reduce the heat to low.  Cover and cook for 5 minutes or until the chicken is cooked through.  Serve the chicken and sauce with the rice.  Sprinkle with the parsley.Step 3Tip: This recipe is also delicious with prepared seasoned long grain and wild rice mix instead of the white rice.Using Campbell’s® Condensed Cream of Mushroom Soup: Vitamin A 2%DV, Vitamin C 0%DV, Calcium 6%DV, Iron 16%DVUsing Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup: Calories 436, Total Fat 9g, Saturated Fat 2g, Cholesterol 77mg, Sodium 465mg, Total Carbohydrate 52g, Dietary Fiber 1g, Protein 33g, Vitamin A 2%DV, Vitamin C 0%DV, Calcium 8%DV, Iron 16%DV