1 tablespoon vegetable oil
1 pound boneless chicken breasts, cut up
1 bag (16 ounces) zesty garlic frozen vegetable pasta blend
1 can (10-3/4 ounces) your favorite cream soup*
1/2 cup water
Recipe
1. Heat oil in skillet.
2. Add chicken and cook until browned, stirring often.
3. Add vegetable pasta blend, soup and water. Heat to a boil. Cover and cook over low heat 10 min. or until done.
* From Campbell Kitchen: “Delicious with Campbell's Cream of Chicken, Cream of Mushroom or Cream of Celery Soup.”