Yield: 4 servings
|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|
|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