Chicken in Mushroom Sauce
This flavorful skillet dinner fits right in to your busy schedule. Quick and easy just got really tasty!
Ingredients
1 tablespoon vegetable oil
1.25 pounds skinless, boneless chicken breast halves
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
0.5 cup milk
0.125 teaspoon ground black pepper
1 cup long grain white rice, prepared according to package directions (about 3 cups)
1 tablespoon chopped fresh parsley
1.25 pounds skinless, boneless chicken breast halves
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
0.5 cup milk
0.125 teaspoon ground black pepper
1 cup long grain white rice, prepared according to package directions (about 3 cups)
1 tablespoon chopped fresh parsley
Instructions
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, milk and black pepper 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 rice. Sprinkle with the parsley.
Stir the soup, milk and black pepper 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 rice. Sprinkle with the parsley.
Chicken in Mushroom Sauce
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This flavorful skillet dinner fits right in to your busy schedule. Quick and easy just got really tasty!
Instructions
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, milk and black pepper 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 rice. Sprinkle with the parsley.
Ingredients
1 tablespoon vegetable oil1.25 pounds skinless, boneless chicken breast halves1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup0.5 cup milk0.125 teaspoon ground black pepper1 cup long grain white rice, prepared according to package directions (about 3 cups)1 tablespoon chopped fresh parsley
