INGREDIENTS

* 1 tablespoon vegetable oil
* 4 skinless, boneless chicken breasts
* 1 (10.75 ounce) can Campbell’s® Condensed Cream of Mushroom Soup or Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup
* 1/2 cup water

DIRECTIONS

1. Heat oil in skillet over medium-high heat. Cook chicken 10 minutes or until browned. Set aside. Pour off fat.
2. Add soup and water. Heat to a boil. Return chicken to pan. Cover and cook over low heat 5 minutes or until chicken is done.