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1 pound broccoli, trimmed, cut into 1-inch pieces (about 4 cups), cooked and drained
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8 skinless, boneless chicken breast half (about 2 pounds)
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1 can (26 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
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2/3 cup milk
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1/4 teaspoon ground black pepper
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2 cups regular long-grain white rice, prepared according to package directions (about 6 cups)
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Place the broccoli into a 3-quart shallow baking dish. Top with the chicken. Stir the soup, milk and black pepper in a medium bowl. Pour the soup mixture over the broccoli and chicken.
Bake at 400°F. for 30 minutes or until the chicken is cooked through. Serve the chicken, broccoli and sauce with the rice.
Time-Saving: Substitute 1 bag (16 ounces) frozen broccoli cuts, thawed and drained for the fresh broccoli.
Notes:
Nutritional Values per Serving using Campbell's Cream of Mushroom Soup: Calories 383, Total Fat 8g, Saturated Fat 2g, Cholesterol 72mg, Sodium 730mg, Total Carbohydrate 44g, Dietary Fiber 3g, Protein 30g, Vitamin A 7%DV, Vitamin C 34%DV, Calcium 7%DV, Iron 14%DV
Nutritional Values per Serving using Campbell's 98% Fat Free Cream of Mushroom Soup: Calories 353, Total Fat 6g, Saturated Fat 2g, Cholesterol 71mg, Sodium 440mg, Total Carbohydrate 44g, Dietary Fiber 2g, Protein 30g, Vitamin A 7%DV, Vitamin C 34%DV, Calcium 8%DV, Iron 14%DV
Tips:
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