Cooking Directions

• Heat the oven to 425°F.  While the oven is heating, stir the soup, vinegar, brown sugar and oil in a medium bowl until smooth.
• Season the chicken as desired.  Place the chicken on one side of a rimmed sheet pan.  Place the carrots, onion and pepper on the other side.  Drizzle the chicken and vegetables with the soup mixture.  Turn the chicken and toss the vegetables to coat.
• Bake for 40 minutes or until the chicken is cooked through.  While the chicken and vegetables are cooking, prepare the rice according to the package directions.  Serve the chicken and vegetables over the rice.

Ingredients

• 1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup
• 0.5 cup apple cider vinegar
• 0.25 cup packed brown sugar
• 2 tablespoons vegetable oil
• 1.25 pounds boneless, skinless chicken breast
• 8 medium carrot, peeled and thinly sliced (about 4 cups)
• 1 large onion, cut in half and sliced (about 1 cup)
• 1 medium green pepper, cut into 2-inch long strips (about 1 cup)
• 1 cup uncooked long grain white rice