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| Recipe Archives |
| May 2002 Submitted by: Ingredients: 1 lb. skinless boneless chicken breast, cut up 1 can (10 3/4 oz.) Campbells Condensed Reduced Fat Cream of Mushroom soup 1 soup can water 1/4 tsp garlic powder 2 C frozen vegetable combination (broccoli, cauliflower, carrots) 2 C uncooked medium egg noodles Directions: In a medium non-stick skillet over medium-high heat, cook chicken until browned. Set chicken aside. Add soup, water, garlic powder and vegetable combination. Heat to a boil. Add noodles. Cook over medium heat 5 minues, stirring often. Return chicken to pan, Cook 5 min., or until noodles are done, stirring often. Serves 4. |
| Campbell's Easy Chicken & Pasta |