Cooking Directions

• Heat the oil in a 10-inch skillet over medium heat. Add the potatoes. Cover and cook for 10 minutes, stirring occasionally.
• Stir the soup, milk, garlic powder, broccoli and chicken in the skillet.  Add the cheese and heat to a boil.  Reduce the heat to low.  Cover and cook for 5 minutes or until the potatoes are fork-tender.

Ingredients

• 2 tablespoons vegetable oil
• 1 pound small red potato, sliced 1/4-inch thick
• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Broccoli Soup
• 0.5 cup milk
• 0.25 teaspoon garlic powder
• 2 cups fresh or frozen broccoli florets
• 1 package (about 10 ounces) refrigerated cooked chicken strips
• 0.25 cup grated Parmesan cheese