Prep: 5 min - Cook: 20 min

1 tbsp. vegetable oil
4 skinless, boneless chicken breast halves
1 can (10 3/4 oz.) Campbell's® Cream of Mushroom OR 98% Fat Free Cream of Mushroom Soup
1/2 cup milk
1/8 tsp. pepper
4 cups hot cooked rice
Chopped fresh parsley for garnish


1. In medium skillet over medium-high heat, heat oil. Add chicken and cook 10 minutes or until browned. Set chicken aside. Pour off fat.

2. Add soup, milk and pepper. Heat to a boil. Return chicken to pan. Reduce heat to low. Cover and cook 5 minutes or until chicken is no longer pink. Serve with rice. Garnish with parsley.

Makes 4 servings

This recipe created by Campbell's.