Source: Campbell's Recipes

Basil Chicken & Vegetables
Need to get dinner on the table, fast?  Try this skillet dish featuring golden chicken breasts and a colorful vegetable medley simmered in a creamy broccoli basil sauce.
Serves: 4 servings
Prep Time: 5 minutes
Cook Time: 20 minutes


1 tablespoon Vegetable Oil
1 1/4 pounds skinless, boneless chicken breast half
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Broccoli Soup
1/2 cup milk
1/4 teaspoon dried basil leaves, crushed
1/8 teaspoon ground black pepper
1 bag (16 ounces) frozen vegetable combination (broccoli, cauliflower, carrots)

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.
Stir the soup, milk, basil, black pepper and vegetables 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.
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.

Nutritional Values per Serving using Campbell's Cream of Broccoli Soup: Calories 301, Total Fat 11g, Saturated Fat 3g, Cholesterol 89mg, Sodium 591mg, Total Carbohydrate 17g, Dietary Fiber 4g, Protein 35g, Vitamin A 52%DV, Vitamin C 74%DV, Calcium 10%DV, Iron 10%DV