Cooking Directions

• Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides.
• Stir the soup, water, poultry seasoning, corn and potatoes 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. Stir in the parsley and sprinkle with the cheese.

Ingredients

• 1 tablespoon vegetable oil
• 1  pound skinless, boneless chicken breast halves
• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
• 0.75 cup water
• 0.5 teaspoon poultry seasoning
• 1 package (10 ounces) frozen whole kernel corn
• 2 cups refrigerated cubed potatoes
• 2 tablespoons chopped fresh parsley
• 1 cup  shredded Cheddar cheese (about 4 ounces)