"CHICKEN WITH CREAMY MUSHROOM SAUCE"

Want something easy, quick, yet tasty?
Who wouldn't enjoy Chicken with Creamy Mushroom Sauce...plus rice on the side?
So delicious.
I like the fact that Campbell's® now has the "low fat" and " less sodium" variety. For this recipe, I used the less sodium Condensed Cream of Mushroom soup.
If you want a creamier version of the sauce, you may use milk instead of the water and cheese combination that I used in this recipe. I thought of using the cheese because I really like the rich taste of the sharp cheddar cheese on the sauce.

- CHICHAY

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Chicken With Creamy Mushroom sauce

What You Need:

• 1 tbsp. olive oil


• 4 skinless, boneless chicken breasts


• 1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup
  (98% Fat Free or 25% Less Sodium)


• 1/2 cup water


• 2 slices of cheddar cheese, cut into smaller pieces (or 2 tbsp of shredded or grated cheese)


• 1/2 tsp. ground black pepper


• 1/2 tsp dried parsley

How To:
-HEAT oil in skillet over medium-high heat.
-Cook chicken 10 min. or until browned.
-Add soup, water, cheese, parsley and black pepper.
-Heat to a boil.
-and cook over low heat for 5 minutes.
-Turn the chicken once, and cover/cook for another 5 minutesor until chicken is done.
-Slice the chicken and topwith the sauce.
-Serve with rice.