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 KitchenDaily.com/Campbell’s Kitchen