- 1 tablespoon vegetable oil
- 1 medium carrot, peeled and sliced
- 1 small onion, peeled, cut in half and sliced
- 2 pounds skinless, boneless chicken breast halves
- 1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup
- 1/2 cup water
- Salt or ground black pepper
- 1 poblano chile, roasted, peeled, seeded and sliced
- 1 medium red pepper, roasted, peeled, seeded and sliced
- Hot cooked rice
- Heat the oil in a 12-inch skillet over medium-high heat. Add the carrot and cook for 2 minutes or until tender-crisp, stirring occasionally. Add the onion and cook for 2 minutes, stirring occasionally. Add the chicken and cook for 8 minutes or until well browned on both sides. Remove the chicken and vegetables from the skillet.
- Stir the soup and water in the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Season with the salt and black pepper.
- To serve, spoon the soup mixture over the chicken. Top with the vegetables, chile and red pepper, if desired. Serve with the rice.