Ingredients25 m servings 888 cals
- Mix the sage and thyme in a small bowl. Sprinkle over the chicken.
- Spray a 12-inch nonstick skillet with the cooking spray and heat over medium heat for 1 minute. Add the chicken and cook for 15 minutes or until the chicken is cooked through. Remove the chicken and keep warm.
- Add the garlic to the skillet and cook until it's lightly browned. Add the soup and water and cook until the mixture is hot. Serve over the chicken with Parslied Rice.
- Parslied Rice: Toss 4 cups of cooked long-grain white rice with 1 teaspoon of chopped fresh parsley.
Per Serving: 888 calories; 5.4 g fat; 164.3 g carbohydrates; 38.3 g protein; 62 mg cholesterol; 338 mg sodium. Full nutrition
ReviewsRead all reviews 11
This is good. Comfort food. My grandmother used to always make us supper from a campbells soup recipe (usually found on the back of the can's wrapper). Thx for posting this as I have so many can...
This was easy and flavorful.My husband loved it. We like alot of flavor so I did use chicken broth instead of water. The left over broth I used in with the water to cook the rice. I also added a...
Everybody really like this recipe-they said we can make again! While chicken was cooking in skillet, i did add a sprinkle of garlic pwdr. Then while cooking soup over stove, i did take prev. r...
This was a very easy even though it was a touch bland. We enjoyed it and it is a good Weight Watchers choice. I will definitely make it again but will probably add a few spices to either the c...
This recipe is great and easy. I sauteed mushrooms to add to the sauce, used chicken broth instead of chicken and served over wild rice. Big hit!
I found this recipe to be very blah--nothing to get excited about for me, though did like the twist of adding the fresh parsley to the rice and will do that again with a different chicken entree.