1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
1/2 cup milk
1/2 cup shredded Cheddar cheese
How to Make It
Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook for 15 minutes or until it's well browned on both sides and cooked through. Remove the chicken from the skillet.
Prepare the stuffing in the skillet according to the package directions except let stand for 2 minutes.
Return the chicken to the skillet. Stir the soup and milk in a small bowl. Pour the soup mixture over the chicken. Sprinkle with the cheese. Cover and cook over medium heat until the mixture is hot and the cheese is melted.
TIP: Serve with steamed broccoli and sliced tomatoes in vinaigrette. Make an extra-special dessert of a fresh fruit salad--cubed red apples, pineapple chunks and green grapes-and a Pepperidge Farm® Distinctive Cookie Collection.
I made exactly as directed, and ended up with very tasty "slop". This would indicate too much moister, so if I make it again (as hubby requested), I will reduce water used to make stuffing, and less milk. This is a good mid-week comfort meal; I wouldnt serve company.
Good meal...easy, but not REAL quick...but not an all night affair either. The entire family enjoyed this meal...even my picky 19 month old! It isn't really a fancy meal...just one of the meals to be worked into the weekly mix. Very tasty!
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