Sprinkle the chicken with the garlic powder.Spray a 10-inch skillet with vegetable cooking spray and heat for 1 minute over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides.Stir the soup, milk, lemon juice, basil and vegetables in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the chicken is cooked through.
1.25 pounds skinless, boneless chicken breast halves0.125 teaspoon garlic powder1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup0.5 cup milk1 tablespoon lemon juice0.25 teaspoon dried basil leaves, crushed1 bag (about 16 ounces) frozen California vegetable blend (broccoli, cauliflower, carrots)
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