Recipe: Skillet Corn and Chicken (using cheddar cheese, broccoli, and corn soup)

Skillet Corn And Chicken

1 tbsp margarine
4 skinless, boneless chicken breast halves
1 can condensed Campbell's Golden Corn Soup
1/2 cup milk
1/8 tsp pepper
2 cups broccoli florets
1/2 cup shredded cheddar cheese

In skillet, in hot margarine, cook chicken 10 minutes or until browned. Remove chicken; set aside. Spoon off fat from skillet.

In skillet, combine soup, milk, and pepper; and until boiling. Stir in broccoli. Return chicken to skillet.

Cover and cook over low heat 10 minutes or until chicken is no longer pink and broccoli is tender-crisp; stirring often.

Garnish with tomato wedges and fresh thyme, if desired.

Servings: 4