Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 6 minutes or until browned on both sides.
Stir the soup and milk in 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.
Serving Suggestion: Serve the chicken and soup mixture with Broth Simmered Rice: Heat 1 can (10 1/2 ounces) Campbell's® Condensed Chicken Broth and 1 cup water in a 3-quart saucepan over medium-high heat to a boil. Stir in 2 cupsuncooked instant white rice. Cover the saucepan and remove from the heat. Let stand for 5 minutes.
Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.
I had the plain cream of chicken soup without the herbs. I just added my own seasonings. I used pretty good sized chicken breasts, so had to add more than the 1/2 cup of milk. The milk with the soup basically made a really good gravy. This recipe was delicious and my family made fast work of this meal. Would definitely made this chicken again!
The recipe was a quick one to make. But I am a person who changes recipes a bit, so I do not always follow them to the exact. Even after adding pepper and a small amount of another seasoning, it was still bland. I think the cream of chicken with herbs needs more flavor and seasoning to make it more tasty since it is used as a seasoning mainly in your dish. I would make it again, but add more of my own seasonings to make it full of taste as the recipe was meant to be.