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CREAMY CHICKEN AND VEGETABLES

4 skinless, boneless chicken breast halves

1/8 tsp. garlic powder

1-10 3/4 oz. can Campbell's reduced fat cream of mushroom soup

1/2 cup milk

1 tbsp. lemon juice

1/4 tsp. dried basil leaves, crushed

1-16 oz. bag frozen mixed vegetables

Sprinkle chicken with garlic powder. Spray skillet with cooking spray and heat over medium-high heat for 1 minute. Cook chicken for 10 minutes or until brown; set aside. Add soup, milk, lemon juice, basil and vegetables. Heat to a boil. Return chicken to pan. Cover and cook over low heat for 10 minutes or until chicken is done. Serves 4.

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