Creamy Chicken & Herbs
1 tablespoon olive oil
2 skinless, boneless chicken breast halves
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken with Herbs Soup
1/3 cup water
2 tablespoons grated Parmesan cheese
1/8 teaspoon garlic powder
2 handfuls of whole wheat egg noodles
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until it's well browned on both sides. Stir the soup, water, parmesan cheese, and garlic powder together in a seperate bowl. Add soup mixture to skillet. Heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Serve over cooked egg noodles.
This recipe was meant to made with 4 chicken breasts, but obviously since it's just the two of us, I only made 2 but still followed the full recipe for the soup mixture. I used the additional soup/sauce to top off the egg noodles and then steamed some sugar snap peas for our veggie. It was sooooo good! We both loved it. I'll definitely make this again.
Can you tell I love my sugar snap peas?!
This comment has been removed by the author.
ReplyDeleteThat does sound yummy! And I think I over look the sugar snap pea all too often. I should reconsider my veggie options :)
ReplyDeleteSugar snap peas are my favorite veggie next to fresh green beans. We buy the Green Giant Steamers in the little boxes. 4 mins. in the microwave, easy peasy.
ReplyDeleteI'm making this meal again one night this week!