Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| Vegetable cooking spray | ||
| 4 skinless, boneless chicken breast halves (about 1 pound) | ||
| 1 (10.75 oz) can Campbell's Healthy Request condensed cream of chicken soup | ||
| 2 tbsp. water | ||
| 1 tbsp. chopped fresh parsley or 1 tsp dried parsley flakes | ||
| 1 tbsp. lemon juice | ||
| ½ tsp. paprika | ||
| ¼ c. chopped green or red pepper | ||
| 4 lemon slices |
Directions
- Spray a 10-inch nonstick skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the chicken and cook for 10 minutes or until well-browned on both sides. Remove the chicken from the skillet.
- Stir the soup, water, parsley, lemon juice, paprika and peppers in the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Top the chicken with the lemon slices.
Nutrition facts
Servings
180 Calories per serving
Amounts Per Serving
- Total Fat: 4.5g
- Cholesterol: 80mg
- Sodium: 410mg
- Total Carbohydrates: 8g
- Protein: 25g
Recipe Source:
Campbell's Kitchen.