Recipe by Campbell's Kitchen
"Chicken breasts simmer in a creamy cranberry, orange and herb sauce for a skillet supper that's quick, colorful and full of flavor."
Watch video tips and tricks
skinless, boneless chicken breast halves
1 (10.75 ounce) can
Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
chopped fresh sage leaves
ground black pepper
hot cooked instant white rice
Sliced green onion
I used more cranberries and it was delicious. I am going to try cream of chicken next time as my husband didn't like the mushrooms but I thought it was delicious! Definitely make rice to soak up the other juice.
Really good for a quick recipe. I sweated celery and onion in the pan right before adding the juices. And I served it over barley with a side of olive oil sauteed red peppers and green beans.
* Percent Daily Values are based on a 2,000 calorie diet.
Saucy Cranberry Orange Chicken
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 97
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
This one-pot Mexican classic is easy and packed with flavor.
This dish is delicious, and so easy with Campbell's® Cream of Mushroom Soup.
Chicken broth and stock are heavy hitters for your holiday feast.