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.
1 tablespoon vegetable oil1.25 pounds skinless, boneless chicken breast halves1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup0.5 cup milk0.125 teaspoon ground black pepper1 cup long grain white rice, prepared according to package directions (about 3 cups)1 tablespoon chopped fresh parsley
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