Spray a 12-inch skillet with vegetable cooking spray and heat over medium-high heat for 1 minute. Add the chicken and cook until well browned on both sides. Remove the chicken from the skillet.Heat the soup, milk, lemon juice, basil, garlic powder and vegetables in the skillet to a boil. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through.
1 pound skinless, boneless chicken breast halves (4 breast halves)1 can (10 1/2 ounces) Campbell’s® Healthy Request® Condensed Cream of Mushroom Soup0.5 cup milk1 tablespoon lemon juice0.25 teaspoon basil leaves, crushed0.125 teaspoon garlic powder1 bag (16 ounces) frozen California vegetable blend (broccoli, cauliflower, carrots)
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