1 can (10 3/4 oz.) Campbell's® Condensed Cream of Chicken Soup
1/2 cup water
4 cups hot cooked rice
Instructions
MIX flour, sage and thyme. Coat chicken with flour mixture.
HEAT butter in skillet. Add chicken and cook 15 min. or until done. Remove and keep warm.
ADD soup and water. Heat through. Serve over chicken with rice.
Originally Submitted
12/1/2010
0 Out of 5 from
0 reviews
You can add this Skillet Herb Roasted Chicken II recipe to your own private DesktopCookbook.
