Cooking Directions

• Stir the soup, water, vinegar, lemon juice, Worcestershire, garlic, black pepper and 3 tablespoons cheese in a shallow nonmetallic dish or gallon size resealable plastic bag.  Reserve 1 1/4 cups for dressing.  Add the chicken to the remaining soup mixture and turn to coat.  Cover the dish or seal the bag and refrigerate for 15 minutes.
• Lightly oil the grill rack and heat the grill to medium.  Grill the chicken for 15 minutes or until cooked through, turning and brushing often with the marinade.  Discard the remaining marinade. Remove the chicken to a cutting board.  Thinly slice the chicken.
• Place the lettuce and chicken into a large bowl.  Add the reserved dressing and toss to coat. Sprinkle with the croutons and remaining cheese.

Ingredients

• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
• 0.5 cup water
• 2 tablespoons cider vinegar
• 2 tablespoons lemon juice
• 2 teaspoons Worcestershire sauce
• 4 cloves garlic, minced
• 0.5 teaspoon ground black pepper
• 4 tablespoons grated Parmesan cheese
• 1.75 skinless, boneless chicken breast halves
• 1 head large head romaine lettuce, torn into bite-sized pieces (about 13 cups)
• 0.5 cup seasoned croutons or Caesar croutons