Creamy chicken and vegetables

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

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