"Sauteed chicken breasts are simmered in a creamy lemon sauce, garnished with ripe olives and served over rice. This Mediterranean-inspired skillet supper will become a favorite." — Campbell's Kitchen
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skinless, boneless chicken breasts
1 (10.75 ounce) can
Campbell's® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup
ground black pepper
sliced pitted ripe olives
hot cooked rice
I loved this recipe particularly because I love ripe olives. Made the recipe as noted but cooked the chicken for more than 5 minutes since my breasts were very thick. One pan dinners - got to love 'em.
Love, love, love this recipe. It is easy to make and tastes great. My family loves olives so this is a huge hit...I add extra olives! I always cook the chicken a little longer.
I'm a bit torn on reviewing since I improvised some, however I really liked the way it came out so I'd like to make the suggestion :)
Instead of cream of chicken I used cream of mushroom & instead of milk I used some left over cream I had on hand. I used 2-3 times the lemon and threw in a clove a garlic. It was a hit with my husband and kids! Will make again!
This was OK for the most part. My family liked the sause more than they liked the chicken. Next time I make my dish, I will slice the chicken into chicken stripes. My husband especially liked the sause and he never likes most anything I make.
My whole family LOVED this. I was looking forward to the leftovers but we all had seconds and there isn't anything left! That's a lot to say with my picky eaters.
This was ok. I think it would have been better without the milk.
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.