What You'll Need
1 tablespoon all-purpose flour
1 tablespoon chili powder
1 1/4 pounds skinless, boneless chicken breast halves
2 tablespoons vegetable oil
1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup
1/4 cup shredded Cheddar cheese or Monterey Jack cheese
Stir the flour and chili powder on a plate. Coat the chicken with the flour mixture.
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.
Add the soup to 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. Top the chicken with the cheese.