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1 lemon
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1 tablespoon Vegetable Oil
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1 Chicken (2 1/2 to 3 pounds), cut up
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Campbell's® Condensed Cream of Broccoli Soup or 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup
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1/4 cup water
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1 clove garlic, minced
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1/4 teaspoon ground black pepper
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2 cups regular long-grain white rice, cooked according to package directions (about 6 cups)
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Cut 4 thin slices from the lemon. Squeeze the juice from the remaining lemon and set aside.
Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until it's well browned on all sides. Remove chicken from the skillet. Pour off any fat
Stir the soup, water, garlic, pepper and lemon juice in the skillet. Return the chicken to the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes. Top the chicken with the lemon slices. Cover and cook for 15 minutes or until chicken is cooked through, stirring occasionally. Serve the chicken with the rice.
Notes:
Nutritional Values per Serving using Campbell's Cream of Chicken Soup: Calories 456, Total Fat 16g, Saturated Fat 4g, Cholesterol 69mg, Sodium 420mg, Total Carbohydrate 51g, Dietary Fiber 2g, Protein 26g, Vitamin A 5%DV, Vitamin C 12%DV, Calcium 4%DV, Iron 17%DV
Nutritional Values per Serving using Campbell's Cream of Broccoli Soup: Calories 444, Total Fat 15g, Saturated Fat 4g, Cholesterol 67mg, Sodium 371mg, Total Carbohydrate 52g, Dietary Fiber 2g, Protein 26g, Vitamin A 5%DV, Vitamin C 12%DV, Calcium 5%DV, Iron 17%DV
Tips:
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