Cooking Directions

• Heat the oil in a 10-inch skillet over medium-high heat.  Add the chicken and cook for 6 minutes or until 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 the chicken is cooked through.

Ingredients

• 1 tablespoon vegetable oil
• 1.25 pounds skinless, boneless chicken breast halves
• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken with Herbs Soup
• 0.5 cup milk