South of the Border Chicken

Here's a 30-minute, one-skillet dish that is so tasty, it's sure to become a weeknight staple!

Directions

Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook until it's 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 chicken is cooked through. Serve with the rice. Top with salsa and sour cream and avocado, if desired.

Ingredients

1 tablespoon butter
1.25 pounds skinless, boneless chicken breast halves
1 can (10 1/2 ounces) Campbell’s® Condensed Broccoli Cheese Soup
0.333 cup milk
1.333 cups long grain white rice, cooked according to package directions (about 4 cups)
0.5 cup Pace® Chunky Salsa
0.25 cup sour cream
3 ounces sliced avocado, (about 1/2 cup) (optional)

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