A Good Easy Garlic Chicken

Ingredients

• 3 tablespoons butter
• 4 skinless, boneless chicken breast halves
• 2 teaspoons garlic powder
• 1 teaspoon seasoning salt
• 1 teaspoon onion powder

Directions

1. Melt butter in a large skillet over medium high heat. Add chicken and sprinkle with garlic powder, seasoning salt and onion powder. Saute about 10 to 15 minutes on each side, or until chicken is cooked through and juices run clear.

2-Step Skillet Chicken Broccoli Divan

Ingredients

• 1 tablespoon butter or margarine
• 1 pound skinless, boneless chicken breast, cut up
• 3 cups fresh or frozen broccoli flowerets
• 1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
• 1/2 cup milk
• 1/2 cup shredded Cheddar cheese

Directions

1. Melt butter in skillet. Add chicken and cook until browned, stirring often.
2. Add broccoli, soup and milk. Cover and simmer 5 min. or until done. Sprinkle with cheese.

2-Step Inside-Out Chicken Pot Pie

Ingredients

• 1 pound skinless, boneless chicken breast, cut-up
• 1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
• 1 (16 ounce) package frozen vegetable combination (broccoli, cauliflower, carrots)
• 8 hot biscuits, split

Directions

1. Cook chicken in nonstick skillet until browned, stirring often.
2. Add soup and vegetables. Cover and simmer until done. Serve on biscuits.

2-Step Creamy Chicken and Pasta

Ingredients

• 1 tablespoon vegetable oil
• 1 pound skinless, boneless chicken breast, cut up
• 1 (16 ounce) bag frozen pasta and vegetable blend
• 1 (10.75 ounce) can your favorite Campbell's® Cream Soup*
• 1/2 cup water

Directions

1. Heat oil in skillet. Add chicken and cook until browned, stirring often.
2. Add vegetable pasta blend, soup and water. Heat to a boil. Cover and cook over low heat 10 minutes or until done.

2-Step Chicken 'n' Biscuits

Ingredients

• 1 pound skinless, boneless chicken breast, cut into cubes
• 1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
• 1 (16 ounce) package frozen vegetable combination (broccoli, cauliflower, carrots)
• 8 hot biscuits, split

Directions

1. Cook chicken in medium nonstick skillet over medium-high heat until browned, stirring often. Add soup and vegetables. Cover and cook over low heat 5 minutes or until chicken is no longer pink.
2. Serve on biscuits.

25-Minute Chicken and Noodles

Ingredients

• 1 (14 ounce) can Swanson® Chicken Broth or Swanson® Natural Goodness™ Chicken Broth
• 1/2 teaspoon dried basil leaves, crushed
• 1/8 teaspoon ground black pepper
• 2 cups frozen vegetable combination (broccoli, cauliflower, carrots)
• 2 cups uncooked medium egg noodles
• 2 cups cubed cooked chicken

Directions

1. Mix broth, basil, pepper and vegetables in skillet. Heat to a boil. Cover and cook over low heat 5 minutes.
2. Stir in noodles. Cover and cook 5 minutes. Add chicken and heat through.

1-Pot, 3-Bean Chicken Stew

Ingredients

• 1 tablespoon canola oil
• 1 3/4 pounds boneless, skinless chicken breast or thighs, cut in chunks
• 1 large yellow onion, chopped
• 1 cup sliced celery
• 1 cup thinly sliced carrots
• 3 cups no-salt-added chopped tomatoes
• 1 (14.25 ounce) can fat-free, less-sodium chicken broth
• 1 (15 ounce) can no-salt-added black beans
• 1 (15 ounce) can no salt-added navy beans
• 1 (15 ounce) can no salt-added kidney beans
• 1 cup dry red wine
• 1 bay leaf
• 1 tablespoon Italian herbs
• 1 cup smoked chicken breast, cubed
• 1 cup fresh Italian parsley, chopped
• 1 cup fresh cilantro, chopped

Directions

1. Heat oil in a large pot; brown chicken. Remove chicken and set aside. Saute onions until soft, about 5 minutes. Add broth, beans, tomatoes, celery, carrots, wine, bay leaf, herbs and all the chicken; cover and simmer for 40 minutes.
2. Add parsley, cilantro, salt, and pepper, and simmer 5 more minutes.

1-Dish Chicken Parmesan

Ingredients

• Batter:
• Mazola Pure® Cooking Spray
• 1 1/2 cups all-purpose flour
• 2 envelopes Fleischmann's® RapidRise Yeast
• 2 teaspoons sugar
• 1/2 teaspoon salt
• 3/4 cup very warm water (120 degrees F to 130 degrees F)
• 3 tablespoons olive oil
•  
• Toppings:
• 12 ounces fully cooked, frozen, breaded chicken (breast or tenders), chopped
• 2 cups spaghetti sauce
• 1 cup Italian blend shredded cheese
• 1 teaspoon Spice Islands® Italian Herb Seasoning

Directions

1. Mix batter ingredients together in a pre-sprayed 8x8-inch baking dish. Let rest 5 to 10 minutes.
2. Top batter evenly with chicken. Pour marinara sauce over chicken, sprinkle with cheese and herbs.
3. Bake by placing in a COLD oven; set temperature to 350 degrees F. Bake for 30 minutes, or until done.