When you start with our cream of mushroom soup it makes it easy to make something a little adventurous. Just one or two ingredients can transform our soup into an authentic ethnic dish. For a little taste of India just add some curry powder and peas to the base recipe.
cost per recipe: $6.26
The price is determined by the national average.
pounds skinless, boneless chicken breast halves
teaspoon curry powder
tablespoon vegetable oil or olive oil
can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or Campbell's® Healthy Request® Condensed Healthy Request® Cream of Mushroom Soup
cup frozen peas
Season the chicken. Heat the oil in a 10-inch skillet over medium-high heat. (Make sure the skillet and oil are hot before adding the chicken- it will jump start the browning and prevent the chicken from sticking.) Add the chicken and cook for at least 3 minutes before turning (if it doesn't turn easily give it another minute on that side) then cook until both sides are well browned. Remove the chicken from the skillet.
Add the curry powder to the skillet and cook and stir for 1 minute. Add the water and heat to a boil, stirring to scrape up the browned bits from the bottom of the skillet. Stir in the soup and peas and heat to a boil.
Return the chicken to the skillet. Reduce the heat to medium-low. Cover and cook for 5 minutes or until the chicken is cooked through. Season to taste.