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Source: Campbell's Recipes
Tagged With: 4 servings
South of the Border Chicken
Here's a 30-minute, one-skillet dish that is so tasty, it's sure to become a weeknight staple! 
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Serves: 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
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1 tablespoon butter
1 1/4 pounds skinless, boneless chicken breast half
1 can (10 3/4 ounces) Campbell's® Condensed Broccoli Cheese Soup (Regular or 98% Fat Free)
1/3 cup milk
1 1/3 cups regular long-grain white rice, cooked according to package directions (about 4 cups)
Pace® Chunky Salsa 
sour cream
1 small avocado, pitted, peeled, and sliced (optional)




Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook until it's well browned on both sides.
Stir the soup and milk in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until chicken is cooked through. Serve with the rice. Top with salsa and sour cream and avocado, if desired.
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.


Notes:
Nutritional Values per Serving using Campbell's Cream of Broccoli Soup: Calories 464, Total Fat 10g, Saturated Fat 4g, Cholesterol 95mg, Sodium 608mg, Total Carbohydrate 53g, Dietary Fiber 1g, Protein 37g, Vitamin A 15%DV, Vitamin C 1%DV, Calcium 8%DV, Iron 16%DV

Nutritional Values per Serving using Campbell's 98% Fat Free Cream of Broccoli Soup: Calories 445, Total Fat 8g, Saturated Fat 4g, Cholesterol 95mg, Sodium 399mg, Total Carbohydrate 53g, Dietary Fiber 1g, Protein 37g, Vitamin A 15%DV, Vitamin C 0%DV, Calcium 8%DV, Iron 16%DV


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