Cooking Directions

• Stir the flour and chili powder on a plate.  Coat the chicken with the flour mixture.
• Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides.
• Add the soup to the skillet and heat to a boil. Reduce the heat to low.  Cover and cook for 5 minutes or until the chicken is cooked through. Top the chicken with the cheese.

Ingredients

• 1 tablespoon all-purpose flour
• 1 tablespoon chili powder
• 1.25 pounds skinless, boneless chicken breast halves
• 2 tablespoons vegetable oil
• 1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup
• 0.25 cup shredded Cheddar cheese or Monterey Jack cheese