Season the chicken as desired. Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet. Stir the soup and water in the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through.
Season the chicken as desired. Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
Stir the soup and water in the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through.
Make it your own! This recipe is delicious with any of your favorite Campbell's® cream soups.
For Italian-Style Chicken, add 1/2 cup chopped Italian plum tomatoes, 1 tablespooneach fresh parsley and basil leaves or1 teaspoon dried basil leaves, crushed, with the soup.
For Chicken Dijon, use 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Celery Soup and increase water to 2/3 cup. Add 1 tablespoon Dijon-style mustard and 1/8 teaspoon ground black pepper with the soup.
Serve with steamed whole green beans with sliced almonds and white rice. For dessert serve fresh red grapes.
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 (or you can cut larger ones in half horizontally before using).
I have made something like this for years, but I make a complete dinner with it. I peel and slice potatoes and onions and add this to the recipe.
1) Spray bottom of 9x13 in. casserole dish
2) peel potatoes and slice them ( I use 1 baking potato for 2 members of the family) place into sprayed casserole dish, add a little salt and pepper and sometimes I will put garlic powder on
3) peel and slice onions and place on top of potatoes
4) add the chicken and season with whatever seasons you want
5)mix 2 cans of the soup with about 1 can of water, pour soup and water over all
6) cover with foil and bake until chicken is done. 45-60 min. depending on oven
Sometimes I will mix a can of peas or mixed vegetables (drained) on top of the onions.
I have been making this for the family for years and have mixed up the meat, we will have pork chops instead of the chicken.
So fast and so easy. I add an additional can of Mushroom soup to make extra gravy for my side dishes including: egg noodles (no yolks), mash potatoes, or rice pilaf. Then serve with green beans, cole slaw or a salad.
I really enjoyed this recipe, not only was it very easy it was very tasty!! It's a great thing to whip up when you aren't in the mood to cook. I served mine over brown rice, I want to try it over quinoa or mashed potatoes next time.