Recipe from Campbell's
1 tablespoon vegetable oil
2 1/2 - 3 pounds chicken, cut up
1 10 3/4 ounce can Campbell's® Condensed Cream of Chicken Soup or Campbell's® Condensed Cream of Broccoli Soup
1/4 cup water
1 clove garlic, minced
1/4 teaspoon ground black pepper
Hot cooked rice
Cut 4 thin slices from lemon; squeeze juice from remaining lemon. Set aside.
In same skillet, stir soup, water, garlic, pepper and lemon juice. Return chicken to skillet. Cover; simmer over low heat 20 minutes. Top with lemon slices. Cover; simmer 15 minutes more or until chicken is no longer pink and juices run clear, stirring as needed to prevent sticking. Serve with rice.
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