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.
2 tablespoons vegetable oil1 pound small red potato, sliced 1/4-inch thick1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Broccoli Soup0.5 cup milk0.25 teaspoon garlic powder2 cups fresh or frozen broccoli florets1 package (about 10 ounces) refrigerated cooked chicken strips0.25 cup grated Parmesan cheese
Roasted salmon on top of Brussels sprouts ...
This out-of the-ordinary salad takes almos...
Delicious, homemade soups like this chicke...
Crispy tortillas serve as "bowls" that hol...