Chicken and Creamy Vegetable Skillet

This easy skillet chicken and sauce may feel fancy but only takes 20 minutes to make! Creamy mashed sweet potatoes that you make in minutes in the microwave are the perfect delicious base to soak up all the tasty pan sauce.

Products you'll need:

CAMPBELL’S® Condensed Low Fat Cream of Mushroom Soup

CAMPBELL’S® Condensed Low Fat Cream of Mushroom Soup

An iconic Canadian classic and the perfect cooking ingredient for Simple To Make, Easy To Love meal solutions:
•A delicious blend of fresh mushrooms and real cream make it delicious
•Low in fat
•Rich in Vitamin D
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  • 2 tbsp (30 mL) canola oil
  • 4 (about 1 lb/454 g)  boneless, skinless chicken breast
  • 1/4 tsp (1 mL) each  salt and pepper, divided (optional)
  • 2 cups (500 mL) sliced mushrooms
  • 1 1/2 cups (375 mL) halved  green beans
  • 2 cloves garlic, minced
  • 1 can (284 mL)  CAMPBELL’S® Condensed Low Fat Cream of Mushroom Soup
  • 1 can (284 mL)  low fat (1%) milk
  • 1/4 tsp (1 mL) Worcestershire sauce
  • 1 pinch poultry seasoning
  • 2 medium  sweet potatoes (500 g), pricked with fork


  1. Heat oil in a large nonstick skillet set over medium-heat heat. Sprinkle chicken all over with a pinch each of the salt and pepper, if using. Cook chicken 5 minutes per side until browned. Transfer to a plate. Reduce the heat to medium.
  2. Stir in mushrooms and green beans. Cook, stirring occasionally, 5 minutes until mushrooms have released their liquid. Stir in garlic; cook, stirring, for 1 minute. Stir in soup, milk, Worcestershire sauce and poultry seasoning; bring to a simmer, stirring often. Return chicken to skillet and cover with sauce. Cook, covered, for 5 minutes over medium-low heat until chicken is cooked through. Transfer chicken to plate. 
  3. Meanwhile, microwave sweet potatoes on high 12 to 14 minutes until tender; let cool for 5 minutes. Cut in half, scoop out flesh into bowl. Mash with remaining salt and pepper, if using. Serve with chicken and creamy vegetable mixture.

Recipe tips

For a change of pace, replace the mashed sweet potatoes with 2 cups hot cooked quinoa or brown rice.

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Amount Per Serving
Calories 320
Fat 6 g
Sodium 620 mg
Carbohydrate 33 g
Dietary Fibre 5 g
Protein 34 g
Calcium 15 %DV
  • Two servings of vegetables
  • Good source of calcium
  • Good Source of fibre
  • Source of protein

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