CAMPBELL'S SKILLET HERB ROASTED CHICKEN

1/4 tsp ground sage
1/4 tsp dried thyme leaves, crushed
4 skinless boneless chicken breast halves (or 8 skinless boneless chicken thighs)
1 (10 3/4 oz) can reduced fat condensed cream of chicken soup
1/2 cup water
4 cups hot cooked rice

Mix sage and thyme. Sprinkle chicken with seasoning mixture.

Spray skillet with cooking spray and heat over medium heat 1 minute. Cook chicken 15 minutes or until chicken is done. Remove and keep warm.

Add soup and water. Reduce heat to low. Heat through.

Serve over chicken and rice.

Servings: 4
Source: Campbell's Soup Flyer