Ingredients Jump to Instructions ↓

  1. 1 lemon

  2. 1 tbsp. vegetable oil

  3. 2 1/2 to 3-pound chicken, cut up

  4. 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup or Campbell's® Condensed Cream of Broccoli Soup

  5. 1/4 cup water

  6. 1 clove garlic, minced

  7. 1/4 tsp. ground black pepper Hot cooked rice

Instructions Jump to Ingredients ↑

  1. Cut 4 thin slices from lemon; squeeze juice from remaining lemon. Set aside.

  2. In large heavy skillet over medium-high heat, in hot oil, brown chicken. Remove chicken as it browns. Pour off fat from skillet.

  3. In same skillet, stir soup, water, garlic, pepper and lemon juice. Return chicken to skillet. Cover; simmer over low heat 20 minutes. Top with lemon slices. Cover; simmer 15 minutes more or until chicken is no longer pink and juices run clear, stirring as needed to prevent sticking. Serve with rice.


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