Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 4 eaches | Skinless, boneless chicken breast halves |
| ⅛ teaspoon | Garlic powder |
| 1 can | (10 3/4-oz.) Campbell's re- duced fat Cream of Mushroom soup |
| ½ cup | Milk |
| 1 tablespoon | Lemon juice |
| ¼ teaspoon | Dried basil leaves, crushed |
| 16 ounces | Frozen vegetable combination |
| \N \N | (1 bag) |
SHARED BY IRIS GRAYSON
1. Sprinkle chicken with garlic powder.
2. Spray skillet with vegetable cooking spray and heat over medium-high heat 1 min. Cook chicken 10 min. or until browned. Set chicken aside.
3. Add soup, milk, lemon juice, basil and vegetables. Heat to a boil. Return chicken to pan. Cover and cook over low heat 10 min. or until chicken is done. Serves 4.
Source: Campbell's Soup advertisement in Sunday coupon circular.
Submitted By IRIS GRAYSON On 12-17-95