Here's a 30-minute, one-skillet dish that is so tasty, it's sure to become a weeknight staple!
Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook until it's well browned on both sides.Stir the soup and milk in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until chicken is cooked through. Serve with the rice. Top with salsa and sour cream and avocado, if desired.
1 tablespoon butter1.25 pounds skinless, boneless chicken breast halves1 can (10 1/2 ounces) Campbell’s® Condensed Broccoli Cheese Soup0.333 cup milk1.333 cups long grain white rice, cooked according to package directions (about 4 cups)0.5 cup Pace® Chunky Salsa0.25 cup sour cream3 ounces sliced avocado, (about 1/2 cup) (optional)
Comfort food in a portable package! The...
A touch of Dijon-style mustard gives great...
Chicken on the grill is basted with a hone...
Garlic-and-lemon seasoned chicken in a cre...