- 1 tablespoon vegetable oil
- 1 pound skinless, boneless chicken breast, cut into 1″ pieces
- 1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken & Broccoli Soup
- 1/2 cup milk
- 1/8 teaspoon ground black pepper
- 4 small red potatoes, cut into quarters
- 2 medium carrots, sliced
- 1 cup broccoli flowerets
- Heat oil in skillet. Add chicken and cook until browned, stirring often. Remove chicken.
- Add soup, milk, pepper, potatoes, carrots and broccoli. Heat to a boil. Cover and cook over low heat 15 minutes, stirring occasionally. Return chicken to pan. Cover.
- Cook 5 minutes or until done.