• 4servings
  • 30minutes
  • 538calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, D
MineralsFluorine, Calcium, Chlorine, Phosphorus

Ingredients Jump to Instructions ↓

  1. 2 tablespoon(s) all-purpose flour

  2. 1/4 teaspoon(s) ground sage

  3. 1/4 teaspoon(s) dried thyme leaves

  4. 4 skinless, boneless chicken breast halves

  5. 8 skinless, boneless chicken thighs

  6. 2 tablespoon(s) butter

  7. 1 can(s) Campbell's® Condensed Cream of Chicken Soup

  8. 1/2 cup(s) water

  9. 4 cup(s) cooked rice

Instructions Jump to Ingredients ↑

  1. Stir the flour, sage and thyme on a plate. Coat the chicken with the flour mixture.

  2. Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook for 15 minutes or until well browned on both sides and cooked through. Remove the chicken from the skillet and keep warm.

  3. Stir the soup and water in the skillet and cook until the mixture is hot and bubbling. Serve the sauce with the chicken and rice.

  4. Vitamin A 9%DV, Vitamin C 0%DV, Calcium 4%DV, Iron 18%DV Using Campbell's® Condensed 98% Fat Free Cream of Chicken Soup: Calories 507, Total Fat 15g, Saturated Fat 7g, Cholesterol 104mg, Sodium 476mg, Total Carbohydrate 54g, Dietary Fiber 1g, Protein 35g, Vitamin A 10%DV, Vitamin C 0%DV, Calcium 4%DV, Iron 18%DV


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