Tasty 2-Step Chicken Recipe

What You'll Need

1 tablespoon vegetable oil
1 1/4 pounds skinless, boneless chicken breast halves
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup or (10 1/2 ounces) Campbell’s® Healthy Request® Condensed Cream of Mushroom Soup
1/2 cup water

How to Make It

  • 1

    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.  Remove the chicken from the skillet.

  • 2

    Stir the soup and water in the skillet and heat to a boil. Return the chicken to the skillet.  Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through.

Recipe Nutritional Information

Made With

(10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup (10 1/2 ounces) Campbell’s® Healthy Request® Condensed Cream of Mushroom Soup

calories

214 231 214

totalfat

7.7g 10.1g 7.7g

saturatedfat

1.5g 1.8g 1.5g

cholesterol

101mg 104mg 104mg

sodium

502mg 574mg 297mg

totalcarbohydrate

4.8g 4.8g 4.8g

dietaryfiber

1.2g 1.2g 1.2g

protein

30.3g 30.3g 30.3g

vitamina

0%DV 0%DV 0%DV

vitaminc

0%DV 0%DV 0%DV

calcium

0%DV 0%DV 8%DV

iron

0%DV 0%DV 0%DV

  • Make it your own!  This recipe is delicious with any of your favorite Campbell's® cream soups.
  • For Italian-Style Chicken, add 1/2 cup chopped Italian plum tomatoes, 1 tablespoon each fresh parsley and basil leaves or 1 teaspoon dried basil leaves, crushed, with the soup.
  • For Chicken Dijon, use 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Celery Soup and increase water to 2/3 cup.  Add 1 tablespoon Dijon-style mustard and 1/8 teaspoon ground black pepper with the soup.
  • Serve with steamed whole green beans with sliced almonds and white rice. For dessert serve fresh red grapes.
  • We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.