Sautéed chicken is enhanced by the addition of egg noodles, tomato soup and Parmesan cheese. Best of all, everything cooks in the same skillet...even the noodles!
Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often. Remove the chicken from the skillet.Stir the soup, milk and garlic powder in the skillet and heat to a boil. Stir in the noodles. Reduce the heat to low. Cover and cook for 10 minutes, stirring often.Stir in the cheese. Return the chicken to the skillet. Cover and cook for 5 minutes or until chicken is cooked through and the noodles are tender, stirring occasionally.
1 tablespoon butter1.25 pounds skinless, boneless chicken breast halves, cut into 1-inch pieces1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup1.333 cups reduced fat (2%) milk0.25 teaspoon garlic powderor 1 clove garlic, minced2 cups uncooked medium egg noodles0.333 cup grated Parmesan cheese
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