1 tablespoon vegetable oil

4 skinless, boneless chicken breast half (about 1 pound)

1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Chicken with Herbs Soup

1/2 cup milk

Broth Simmered Rice


Heat 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.

Stir the soup and milk 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 Broth Simmered Rice.

Broth Simmered Rice: Heat 1 can (10 1/2 ounces) Campbell’s® Condensed Chicken Broth and 1 cup water in a 3-quart saucepan over medium-high heat to a boil.  Stir in 2 cups uncooked Minute® White Rice. Cover the saucepan and remove from the heat. Let stand for 5 minutes.

article courtesy of’s Kitchen

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