Ingredients
1 tbsp. vegetable oil
4 skinless, boneless chicken breast halves
1 bag frozen vegetable pasta blend
1 can Campbell’s® Condensed Cream of Mushroom Soup
1/2 c. water
Preparation
Step 1Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often.Step 2Stir the vegetable pasta blend, soup and water 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.Step 3Tip: Also delicious with Campbell’s® Condensed Cream of Chicken or Cream of Celery Soup.Using Campbell’s® Condensed Cream of Mushroom Soup: Vitamin A 24%DV, Vitamin C 17%DV, Calcium 11%DV, Iron 9%DVUsing Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup Calories 365, Total Fat 15g, Saturated Fat 3g, Cholesterol 71mg, Sodium 656mg, Total Carbohydrate 27g, Dietary Fiber 2g, Protein 30g, Vitamin A 24%DV, Vitamin C 17%DV, Calcium 13%DV, Iron 9%DV