Cooking Directions

• Sprinkle the chicken with the garlic powder.
• Spray a 10-inch skillet with vegetable cooking spray and heat for 1 minute over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides.
• Stir the soup, milk, lemon juice, basil and vegetables in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the chicken is cooked through.

Ingredients

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