Creamy Dill Chicken

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CAMPBELL’S® Condensed Low Fat Cream of Chicken Soup

CAMPBELL’S® Condensed Low Fat Cream of Chicken Soup

An iconic Canadian classic and the perfect cooking ingredient for Simple To Make, Easy To Love meal solutions:
•Made with chicken broth, seasoned chicken and cream
•Low in fat
•Low in cholesterol
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Ingredients

  • 4 boneless, skinless chicken breasts&nbps;(about 1 lb/454 g)
  • 1 tbsp (15 mL) canola oil
  • 2 cups (500 mL) diagonally halved sugar snap peas
  • 1/2 cup (125 mL) diced red bell pepper
  • 1 can CAMPBELL’S® Condensed Low Fat Cream of Chicken Soup
  • 1/2 cup (125 mL) water
  • 2 tbsp (30 mL) chopped fresh dill weed
  • 1 tbsp (15 mL) grated  lemon peel,
  • 1/8 tsp (1 mL) ground black pepper
  • 2 cups (500 mL) hot cooked egg noodles

Directions

  1. Brown chicken well in heated oil at medium-high heat in large skillet – about 5 minutes per side. Reduce heat to medium. Remove chicken.
  2. Add vegetables. Cook and stir for 1 minute.
  3. Stir in soup,water,1 tbsp (15 mL) dill,lemon and pepper. Return chicken to skillet. Heat to a boil; reduce heat. Cover and simmer until chicken is cooked through – about 5 minutes - stirring occasionally.
  4. Add egg noodles and remaining dill. Toss lightly to combine.

Recipe tips

To store fresh herbs,wrap the base of the bunch in a small piece of damp paper towel and place the bunch into a resealable plastic bag. Seal and refrigerate.

Ratings & Reviews

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  • n s.

    May 26, 2014

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  • Riley W.

    February 11, 2011

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NUTRITIONAL INFORMATION

  • One serving of vegetables
  • Source of fiber
  • Excellent source of protein

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