Broccoli Chicken Potato Parmesan
Broccoli florets, sliced potatoes and chicken strips simmer with garlic in a cheesy sauce. This savory skillet supper is garnished with Parmesan cheese.
Ingredients
2 tablespoons vegetable oil
1 pound small red potato, sliced 1/4-inch thick
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Broccoli Soup
0.5 cup milk
0.25 teaspoon garlic powder
2 cups fresh or frozen broccoli florets
1 package (about 10 ounces) refrigerated cooked chicken strips
0.25 cup grated Parmesan cheese
1 pound small red potato, sliced 1/4-inch thick
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Broccoli Soup
0.5 cup milk
0.25 teaspoon garlic powder
2 cups fresh or frozen broccoli florets
1 package (about 10 ounces) refrigerated cooked chicken strips
0.25 cup grated Parmesan cheese
Instructions
Heat the oil in a 10-inch skillet over medium heat. Add the potatoes. Cover and cook for 10 minutes, stirring occasionally.
Stir the soup, milk, garlic powder, broccoli and chicken in the skillet. Add the cheese and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the potatoes are fork-tender.
Stir the soup, milk, garlic powder, broccoli and chicken in the skillet. Add the cheese and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the potatoes are fork-tender.
Broccoli Chicken Potato Parmesan
Broccoli florets, sliced potatoes and chicken strips simmer with garlic in a cheesy sauce. This savory skillet supper is garnished with Parmesan cheese.
Directions
Print
Heat the oil in a 10-inch skillet over medium heat. Add the potatoes. Cover and cook for 10 minutes, stirring occasionally.
Stir the soup, milk, garlic powder, broccoli and chicken in the skillet. Add the cheese and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the potatoes are fork-tender.
Ingredients
2 tablespoons vegetable oil
1 pound small red potato, sliced 1/4-inch thick
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Broccoli Soup
0.5 cup milk
0.25 teaspoon garlic powder
2 cups fresh or frozen broccoli florets
1 package (about 10 ounces) refrigerated cooked chicken strips
0.25 cup grated Parmesan cheese
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