Tasty 2-Step Chicken

Campbell's Tasty 2-Step Chicken Recipe

Fast, flavorful and family-friendly, this skillet dish features golden chicken breasts simmered in a creamy mushroom sauce.

At a glance


5 min.


25 min.



Cook: 20 min.

Made With

  • Campbell's® Condensed Cream of Mushroom Soup

    Campbell's® Condensed Cream of Mushroom Soup

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What You'll Need

1 tablespoon vegetable oil
1 1/4 pounds skinless, boneless chicken breast halves
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or Healthy Request®)
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.

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Recipe Nutritional Information

Made With

Campbell's 98% Fat Free Cream of Mushroom Soup Campbell's Cream of Mushroom Soup Campbell's Healthy Request Cream of Mushroom Soup


228 253 236


8g 11g 8g


2g 2g 2g


86mg 86mg 86mg


368mg 608mg 325mg


6g 6g 6g


1g 1g 1g


31g 31g 32g


0%DV 0%DV 0%DV


0%DV 0%DV 0%DV


3%DV 2%DV 8%DV


6%DV 6%DV 6%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

  • 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.
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