• 1 tablespoon vegetable oil
• 4 skinless, boneless chicken breast half (about 1 pound)
• 1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Mushroom with Roasted Garlic Soup
• 1/2 cup milk

• 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 and milk 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.
• For Creamy Herbed Chicken, substitute Campbell’s® Condensed Cream of Chicken with Herbs Soup for the Cream of Mushroom with Roasted Garlic.

Provided by: Campbell’s Kitchen

Source: Huffingtonpost