Recipe by Campbell's Kitchen
"This delicious dish features boneless chicken pieces that have been coated with a savory herb blend, sauteed until done, and topped with a scrumptious sauce made with Campbell's® Condensed Cream of Chicken Soup."
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ground dried sage leaves
dried thyme leaves, crushed
skinless, boneless chicken breasts
1 (10.75 ounce) can
Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
hot cooked rice
Daughter asked for this. I used milk instead of water for creamier sauce. I also used more than called for...a whole soup can of milk. Served with egg noodles. Family loved it.
This was okay but nothing great. Followed directions exactly. Won't try again though, too many other recipes to try, why mess with a bland one
Very easy and tasty! the family liked it, probably would only add some fresh ground pepper.
It's fast and easy. Not ground-breakingly delicious, but definitely good and a go-to meal if you need something in a hurry. Plus, my kid will eat it, and that's always a plus in my book.
Way passed all the stars allowed to give you. I award you 100 o them!! Love this dish!!!!
5 stars for the chicken, but just the soup and water was way too bland for the "sauce". To spice up the "sauce", I added some dried thyme, sage and a little fresh squeezed lemon juice. Hubby thought it was great. Served with rice pilaf and steamed green beans.
Just okay...the chicken was good, but the sauce tasted too sweet.
This is a starter recipe. 3 stars for the recipe as written. However, when I did tweak it by adding lemon juice (from a real lemon), pepper and chicken bouillon it was pretty good.
* Percent Daily Values are based on a 2,000 calorie diet.
Skillet Herb Roasted Chicken
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 121
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