Source: Campbell's Recipes

Chicken Fricassee
Bone-in chicken breasts, veggies and a tasty sauce all cook together on the stovetop to make this outstanding fricassee.
Serves: 4 servings
Prep Time: 20 minutes
Cook Time: 55 minutes


1 cup all-purpose flour
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/8 teaspoon ground black pepper
4 bone-in chicken breast half
5 tablespoons Vegetable Oil
2 cans (10 3/4 ounces each) Campbell's® Condensed Golden Mushroom Soup
1 cup water
6 baby red potato
1 bag (about 8 ounces) baby-cut carrot
1 medium onion, coarsely chopped (about 1/2 cup)
1 small bunch asparagus, trimmed

Stir the flour, garlic powder, onion powder and black pepper on a plate.  Coat the chicken with flour mixture.
Heat the oil in a 12-inch skillet over medium-high heat.  Add the chicken and cook for 10 minutes or until well browned on all sides.
Stir the soup and water in an 8-quart saucepot. Stir in the potatoes, carrots and onion.  Top with the asparagus and chicken.  Cover and cook over low heat for 45 minutes or the chicken is cooked through and the vegetables are tender.
Cooking Basics: True "baby" carrots are a seasonal vegetable available in spring and early summer and are sold in bunches with the green tops left on. They can usually be found in upscale grocery stores or farmers' markets. "Baby-cut" carrots are mature carrots that have been peeled and cut into small carrot-shaped pieces. They are widely available year round in the produce section of most grocery stores.