Recipe by Campbell's Kitchen
"Chicken, broccoli, carrots and potatoes simmer together in a creamy sauce in this satisfying, easy skillet supper."
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skinless, boneless chicken breast, cut into 1" pieces
1 (10.75 ounce) can
Campbell's® Condensed Cream of Chicken & Broccoli Soup
ground black pepper
red potatoes, cut into quarters
This meal was very tasty. I would recommend cooking the potatoes and carrots first.
Just made this for the first time and it turned out DELICIOUS!!! Tastes just like home pot pie without the crust!! I have to agree with cooking the potatoes and carrots first as they took a little longer to cook.......I had to add a little water to the soup and milk so that they could cook until they were done. I made some garlic cheese drop biscuits and put this over it and I had my chicken pot pie!!! So easy and quick to fix! Great meal!
Very Tasty. I also think that the potatoes and carrots should be cooked a little first.
Tasted okay. Red potatos need to cook longer, taste raw. Could be a good dish with some tweaks.
* Percent Daily Values are based on a 2,000 calorie diet.
Campbell's Kitchen Savory Chicken Stew
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 324
** Calories from Fat: 63
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