Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned on both sides.Stir the soup, milk and broccoli in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Serve the chicken and sauce over the potatoes.
1 tablespoon vegetable oil1.25 pounds skinless, boneless chicken breast halves1 can (10 1/2 ounces) Campbell’s® Condensed Broccoli Cheese Soup0.333 cup milk2 cups fresh or frozen broccoliflorets4 cups hot mashed potatoes
Sautéed chicken is enhanced by the addit...
Save some valuable preparation time by enj...
A twist on a traditional Spanish comfort f...
Busy day? Here's a tasty twist on one of...