Quick Creamy Chicken & Corn

Frozen corn, refrigerated potatoes, cream of chicken soup and Cheddar cheese take sautéed chicken breasts to a whole new and delicious level.  It's quick, tasty and sure to please!

Directions

Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides.

Stir the soup, water, poultry seasoning, corn and potatoes 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. Stir in the parsley and sprinkle with the cheese.

Ingredients

1 tablespoon vegetable oil
1  pound skinless, boneless chicken breast halves
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
0.75 cup water
0.5 teaspoon poultry seasoning
1 package (10 ounces) frozen whole kernel corn
2 cups refrigerated cubed potatoes
2 tablespoons chopped fresh parsley
1 cup  shredded Cheddar cheese (about 4 ounces)

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