Cheesy broccoli pairs with sautéed chicken in this quick family supper that's on the table in just 30 minutes.
cost per recipe: $9.14
The price is determined by the national average.
pounds skinless, boneless chicken breast halves
can (10 1/2 ounces) Campbell’s® Condensed Broccoli Cheese Soup(Regular or 98% Fat Free)
teaspoon ground black pepper
cups fresh or frozen broccoli florets
Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides.
Stir the soup, water, black pepper and broccoli 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.
(10 1/2 ounces) Campbell’s® Condensed Broccoli Cheese Soup(Regular or 98% Fat Free)
February 14, 2013
Excellent, would definitely recommend. The only thing I would add is it doesn't necessarily serve 4, it depends on how many breast fillets you get. Dad and I ended up having two larger breast fillets (so it only served 2), but I didn't adjust the amount of soup, water, etc. We also used fresh broccoli. Don't know that I would try this with frozen, only because the chicken is about 3/4 of the way done when you add everything else, so I think the broccoli may get soggy or too squishy if it was frozen to begin with. It helps too if you keep flipping the chicken over every few minutes and spooning the soup mix over top as it finishes cooking. That mixes everything very well :) I'm not big on cooked broccoli, I prefer raw, but with the cheesy "sauce" it was really good. :)
February 11, 2013
We did not like the broccoli soup, so I use cream of chicken soup and boneless skinless chicken thighs. I browned the chicken in olive oil not butter. Add some mushrooms, green onions, garlic powder, and cumin. Finish it off with a pot of brown rice cooked in chicken broth. Scrumptious!
December 6, 2011
I took others advice and added wine as the chicken was simmering. Also sauteed onions and garlic and browned the chicken in the saute. A handful of Cheddar and Provel cheeses and this was a quick, easy and comforting meal on a cold night. I used four chicken breasts, and will have plenty for lunches all week.
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