Weeknight Chicken Skillet

Products you'll need:

CAMPBELL’S® Condensed Low Fat Cream of Celery Soup

CAMPBELL’S® Condensed Low Fat Cream of Celery Soup

An iconic Canadian classic and the perfect cooking ingredient for Simple To Make, Easy To Love meal solutions:
•Rich and creamy celery flavour
•Made with fresh celery, cream and spices for a delicious flavour
•Low in fat
•Low in cholesterol VIEW FULL PRODUCT INFORMATION (opens a new window) Buy Now


  • 1 lb (454 g) boneless, skinless chicken breasts, cut into 1” (2.5 cm) chunks
  • 3 cups (750 mL) chopped fresh tomatoes
  • 1 can CAMPBELL’S® Condensed Low Fat Cream of Celery Soup
  • 8 mini- potatoes, quartered
  • 2 cloves garlic, finely chopped
  • 1/2 tsp (3 mL) ground black pepper
  • 2 cups (500 mL) quartered zucchini slices
  • 1 tbsp (15 mL) chopped fresh basil leaves


  1. Brown chicken in large non-stick skillet at medium-high heat. Reduce heat to medium.
  2. Stir in tomatoes,soup,potatoes,garlic and black pepper. Heat to a boil. Reduce heat to low. Cover and simmer for 25 minutes,stirring occasionally.
  3. Add zucchini and simmer,uncovered,for 15 minutes or until vegetables are cooked to desired tenderness,stirring occasionally. Sprinkle with basil and serve.

Recipe tips

  • To quickly prepare the zucchini for this dish,quarter lengthwise then make straight-cut or diagonal slices.
  • Choose either red-skinned or white-skinned mini-potatoes. Fresh vegetables – whether from your local supermarket or a farmers’ market - play a key role in easy summer meals.

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Amount Per Serving
Calories 450
Fat 3.5 g
Sodium 500 mg
Carbohydrate 67 g
Dietary Fibre 11 g
Protein 37 g
Calcium 8 %DV
  • Two servings of vegetables
  • Source of calcium
  • Excellent Source of fibre
  • Excellent source of protein

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