- 1 T. margarine or butter
- 4 skinless, boneless chicken breast halves (about 1 lb)
- 1 can (10 3/4 oz) CAMPBELL'S condensed Broccoli cheese soup
- 2 cups fresh broccoli flowerets
- 1/3 cup water or milk
- 1/8 tsp pepper.
- Cherry tomatoes and small patty pan squash for garnish.
Cooking time 30mins
In 10-inch skillet over medium-high heat, in hot margarine, cook chicken 10 minutes or until browned on both sides. Remove; set aside.
In same skillet, combine soup, broccoli, water and pepper. Heat to boiling. Return chicken to skillet. Reduce heat to low. Cover, cook for 10 min or until chicken is no longer pink and broccoli is tender, stirring often
Garnich with tomatoes and squash, if desired.