Garlic Herb Chicken
Garlic herb cheese is your secret ingredient in this rich, creamy chicken dish. No one will ever guess it’s only a few ingredients and on the table in less than 30 minutes!
Ingredients
1.25 pounds skinless, boneless chicken breast halves
1 tablespoon vegetable oil or olive oil
0.5 cup water
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
0.5 cup spreadable garlic & herb cheese
0.25 teaspoon cracked black pepper
1 tablespoon vegetable oil or olive oil
0.5 cup water
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
0.5 cup spreadable garlic & herb cheese
0.25 teaspoon cracked black pepper
Instructions
Season the chicken. Heat the oil in a 10-inch skillet over medium-high heat (Make sure the skillet and oil are hot before adding the chicken- it will jump start the browning and prevent the chicken from sticking.). Add the chicken and cook for at least 3 minutes before turning (if it doesn't turn easily give it another minute on that side) then cook until both sides are well browned. Remove the chicken from the skillet.
Add the water to the skillet and heat to a boil, stirring to scrape up the browned bits from the bottom of the skillet. Stir in the soup and cheese and heat to a boil.
Return the chicken to the skillet. Reduce the heat to medium-low. Cover and cook for 5 minutes or until the chicken is cooked through. Season with the black pepper.
Add the water to the skillet and heat to a boil, stirring to scrape up the browned bits from the bottom of the skillet. Stir in the soup and cheese and heat to a boil.
Return the chicken to the skillet. Reduce the heat to medium-low. Cover and cook for 5 minutes or until the chicken is cooked through. Season with the black pepper.
Garlic Herb Chicken
Garlic herb cheese is your secret ingredient in this rich, creamy chicken dish. No one will ever guess it’s only a few ingredients and on the table in less than 30 minutes!
Directions
Print
Season the chicken. Heat the oil in a 10-inch skillet over medium-high heat (Make sure the skillet and oil are hot before adding the chicken- it will jump start the browning and prevent the chicken from sticking.). Add the chicken and cook for at least 3 minutes before turning (if it doesn't turn easily give it another minute on that side) then cook until both sides are well browned. Remove the chicken from the skillet.
Add the water to the skillet and heat to a boil, stirring to scrape up the browned bits from the bottom of the skillet. Stir in the soup and cheese and heat to a boil.
Return the chicken to the skillet. Reduce the heat to medium-low. Cover and cook for 5 minutes or until the chicken is cooked through. Season with the black pepper.
Ingredients
1.25 pounds skinless, boneless chicken breast halves
1 tablespoon vegetable oil or olive oil
0.5 cup water
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
0.5 cup spreadable garlic & herb cheese
0.25 teaspoon cracked black pepper
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