Prep time
15 MIN
Total time
1 H 5 MIN



  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.

Recipe Made With

CAMPBELL’S® Condensed Low Fat Cream of Celery Soup

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