This recipe was originated by none other than Campbell’s Kitchen. I like to bake my chicken, I’m not good at cooking anything in a skillet except stir fry. This is my favorite way to make chicken because the mixture keeps the chicken from drying out. Serve with rice and mix in broccoli, perfect family meal!
1 tablespoon vegetable oil
1 1/4 pounds skinless, boneless chicken breast halves
1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Broccoli Soup
1/4 cup milk
1/8 teaspoon ground black pepper
- Cut 4 thin slices from the lemon. Squeeze 2 teaspoons juice from the remainder of the lemon.
- Preheat Oven to 350F. Stir the soup, milk, lemon juice and black pepper in a bowl. Cut Chicken Breasts in half and lay them in a 13×9 baking dish. Top the chicken with the lemon slices. Pour Soup mixture on top. Bake for 25 Min or until chicken is cooked through.
- Serve over white, brown or wild rice and broccoli.