Creamy Chicken and Vegetables
Sautéed chicken breasts and a medley of vegetables simmer in a creamy mushroom sauce seasoned with lemon, garlic and basil.
Ingredients
1 pound skinless, boneless chicken breast halves (4 breast halves)
1 can (10 1/2 ounces) Campbell’s® Healthy Request® Condensed Cream of Mushroom Soup
0.5 cup milk
1 tablespoon lemon juice
0.25 teaspoon basil leaves, crushed
0.125 teaspoon garlic powder
1 bag (16 ounces) frozen California vegetable blend (broccoli, cauliflower, carrots)
1 can (10 1/2 ounces) Campbell’s® Healthy Request® Condensed Cream of Mushroom Soup
0.5 cup milk
1 tablespoon lemon juice
0.25 teaspoon basil leaves, crushed
0.125 teaspoon garlic powder
1 bag (16 ounces) frozen California vegetable blend (broccoli, cauliflower, carrots)
Instructions
Spray a 12-inch skillet with vegetable cooking spray and heat over medium-high heat for 1 minute. Add the chicken and cook until well browned on both sides. Remove the chicken from the skillet.
Heat the soup, milk, lemon juice, basil, garlic powder and vegetables in the skillet to a boil. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through.
Heat the soup, milk, lemon juice, basil, garlic powder and vegetables in the skillet to a boil. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through.
Creamy Chicken and Vegetables
Sautéed chicken breasts and a medley of vegetables simmer in a creamy mushroom sauce seasoned with lemon, garlic and basil.
Directions
Print
Spray a 12-inch skillet with vegetable cooking spray and heat over medium-high heat for 1 minute. Add the chicken and cook until well browned on both sides. Remove the chicken from the skillet.
Heat the soup, milk, lemon juice, basil, garlic powder and vegetables in the skillet to a boil. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through.
Ingredients
1 pound skinless, boneless chicken breast halves (4 breast halves)
1 can (10 1/2 ounces) Campbell’s® Healthy Request® Condensed Cream of Mushroom Soup
0.5 cup milk
1 tablespoon lemon juice
0.25 teaspoon basil leaves, crushed
0.125 teaspoon garlic powder
1 bag (16 ounces) frozen California vegetable blend (broccoli, cauliflower, carrots)
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