Cooking Directions

• Spray a 12-inch skillet with vegetable cooking spray and heat over medium-high heat for 1 minute.  Add the chicken and cook until well browned on both sides.  Remove the chicken from the skillet.
• Heat the soup, milk, lemon juice, basil, garlic powder and vegetables in the skillet to a boil.  Return the chicken to the skillet.  Reduce the heat to low.  Cover and cook for 5 minutes or until the chicken is cooked through.

Ingredients

• 1 pound skinless, boneless chicken breast halves (4 breast halves)
• 1 can (10 1/2 ounces) Campbell’s® Healthy Request® Condensed Cream of Mushroom Soup
• 0.5 cup milk
• 1 tablespoon lemon juice
• 0.25 teaspoon basil leaves, crushed
• 0.125 teaspoon garlic powder
• 1 bag (16 ounces) frozen California vegetable blend (broccoli, cauliflower, carrots)