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!
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)
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)
Instructions
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.
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.
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
Print
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 oil1 pound skinless, boneless chicken breast halves1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup0.75 cup water0.5 teaspoon poultry seasoning1 package (10 ounces) frozen whole kernel corn2 cups refrigerated cubed potatoes2 tablespoons chopped fresh parsley1 cup shredded Cheddar cheese (about 4 ounces)
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