Ingredients
1tbspvegetable oil
4chicken breast halves,skinless boneless
1canCampbell’s® Condensed Cream of Mushroom Soup
½cupmilk
1tspground black pepper
4cupsregular long-grain white rice
parsley
Preparation
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, milk and black pepper 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. Serve the chicken and sauce with the rice. Sprinkle with the parsley.
