Cooking Directions

• Season the chicken with the lemon pepper seasoning.  Heat the oil in a 10-inch skillet.  Add the chicken and cook for 10 minutes or until well browned on both sides.  Place the chicken into a 2-quart baking dish.
• Stir the soup, mushrooms, milk, cheese and garlic in a small bowl.  Season with the black pepper.  Pour the soup mixture over the chicken.
• Bake at 350°F. for 30 minutes or until the chicken is cooked through.  Serve the chicken and sauce with the rice.

Ingredients

• 1.25 pounds skinless, boneless chicken breast halves
• 1 teaspoon lemon pepper seasoning
• 1 tablespoon vegetable oil
• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
• 1 can (4 ounces) sliced mushrooms, drained
• 0.666 cup milk
• 0.5 cup grated Parmesan cheese
• 1 clove garlic, crushed
• 0.125 teaspoon ground black pepper
• 3 cups hot cooked white rice, pasta or mashed potatoes