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1 Tbsp. oil 4 boneless and skinless chicken breasts 1 can (10 3/4 oz.) Campbell's Cream of Mushroom with Roasted Garlic Soup 1/2 can milk (use soup can) In a skillet, brown chicken in heated oil until chicken is browned but not cooked through. Add soup and the milk. Cover and cook over low heat for 5 to 6 minutes or until chicken is done. Serve over cooked rice. Side dish can be green beans or LeSeur peas and serve french bread. Super simple and super fast. Supposedly, regular cream of mushroom doesn't give it a good flavor like the kind with roasted garlic does. |