CAMPBELL'S CREAMY CHICKEN AND VEGETABLES

4 skinless, boneless chicken breast halves
1/8 tsp garlic powder
1 (10 3/4 oz) can reduced fat condensed cream of mushroom soup
1/2 cup milk
1 tbsp lemon juice
1/4 tsp dried basil leaves, crushed
1 (16 oz) bag frozen vegetable combination (broccoli, cauliflower, carrots)

Sprinkle chicken with garlic powder.

Spray skillet with cooking spray and heat over medium-high heat 1 minute. Cook chicken 10 minutes or until browned. Set chicken aside.

Add soup, milk, lemon juice, basil and vegetables. Heat to a boil.

Return chicken to pan. Cover and cook over low heat 10 minutes or until chicken is done.

Servings: 4
Source: Campbell's Soup Flyer