Creamy Dill Chicken
- Brown chicken well in heated oil at medium-high heat in large skillet – about 5 minutes per side. Reduce heat to medium. Remove chicken.
- Add vegetables. Cook and stir for 1 minute.
- 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.
- Add egg noodles and remaining dill. Toss lightly to combine.
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.
Recipe Made With
CAMPBELL’S® Condensed Low Fat Cream of Chicken Soup
Must all go together on the same fork
I wasn't so sure on all of this in the same pan but as long as you made sure there was a bite of noddles, veggies, and chicken together it was great! Would definitely make it again but would add more noodles to it :D and I loved the dill in it.
Traci C. | October 15, 2017
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