Cooking Directions

• Heat the oil in a 10-inch skillet over medium-high heat.  Add the chicken and cook for 10 minutes or until well browned on both sides.
• Stir the soup, milk and black pepper 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.  Serve the chicken and sauce with the rice.  Sprinkle with the parsley.

Ingredients

• 1 tablespoon vegetable oil
• 1.25 pounds skinless, boneless chicken breast halves
• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
• 0.5 cup milk
• 0.125 teaspoon ground black pepper
• 1 cup long grain white rice, prepared according to package directions (about 3 cups)
• 1 tablespoon chopped fresh parsley