Chicken in Mushroom Sauce

This flavorful skillet dinner fits right in to your busy schedule.  Quick and easy just got really tasty!

Directions

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.

Stir the soup, milk and black pepper 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 with the rice.  Sprinkle with the parsley.

Ingredients

1 tablespoon vegetable oil
1.25 pounds skinless, boneless chicken breast halves
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
0.5 cup milk
0.125 teaspoon ground black pepper
1 cup long grain white rice, prepared according to package directions (about 3 cups)
1 tablespoon chopped fresh parsley

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