- Brown chicken well in heated oil at medium-high heat in large skillet – about 5 minutes per side. Reduce heat to medium.
- Add onion,tomatoes and peppers. Cook and stir for 3 minutes.
- Stir in mixture of soup,water,chili powder and cumin. Cover and simmer until chicken is cooked through – about 5 minutes – stirring occasionally.
Hot cooked rice complements the sauciness of this chicken dish and rounds out the meal easily due to the similar cook times of the rice and chicken.
Recipe Made With
CAMPBELL’S® Condensed Low Fat Cream of Mushroom Soup
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