Cooking Directions

• Stir the sage and thyme in a small bowl. Season the chicken with the sage mixture.
• Spray a 12-inch skillet with vegetable cooking spray and heat over medium heat for 1 minute. Add the chicken and cook for 15 minutes or until the chicken is well browned on both sides and cooked through. Remove the chicken from the skillet, cover and keep warm.
• Add the garlic to the skillet and cook and stir until lightly browned. Stir in the soup and water and cook until the mixture is hot and bubbling.
• Stir the rice and parsley in a medium bowl. Serve the sauce over the chicken with the rice mixture.

Ingredients

• 0.25 teaspoon ground sage
• 0.25 teaspoon dried thyme, crushed
• 1.25 pounds skinless, boneless chicken breast halves
• 2 cloves garlic, minced
• 1 can (10 1/2 ounces) Campbell’s® Healthy Request® Condensed Cream of Chicken Soup
• 0.5 cup water
• 4 cups hot cooked long grain white rice
• 1 teaspoon chopped fresh parsley