Cooking Directions

• Stir the soup, tomatoes, eggplant, zucchini and onion in a 6-quart slow cooker.  Add the chicken and turn to coat.
• Cover and cook on LOW for 6 to 7 hours or until the chicken is fork-tender.
• Remove the chicken from the cooker to a cutting board and let stand for 5 minutes. Using 2 forks, shred the chicken. Return the chicken to the cooker. Stir in the cheese and parsley.
• Serve on the bread slices. Sprinkle with additional Parmesan cheese and chopped parsley, if desired.

Ingredients

• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
• 1 can (about 14.5 ounces) diced tomatoes, drained
• 1 small eggplant, peeled and diced (about 2 cups)
• 1 large zucchini, diced (about 2 cups)
• 1 small onion, chopped (about 1/4 cup)
• 1 pound skinless, boneless chicken breast halves(about 4 breast halves)
• 0.25 cup shredded Parmesan cheese
• 2 tablespoons chopped fresh parsleyor basil leaves
• 1 loaf Thinly sliced Italian bread, toasted