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Add a photoServings: 4
Ingredients
- 1 Tbsp. Butter or possibly margarine
- 4 x Skinless boneless chicken breast halves
- 10Â 3/4 ounce Campbell's condensed golden brown corn soup (1 can)
- 1/2 c. Lowfat milk
- 2 c. Broccoli flowerets
- 2 ounce Cheddar cheese shredded
- 1/8 tsp Black pepper
Directions
- In a 10-inch skillet over medium-high heat, in warm butter or possibly margarine, cook chicken 10 min or possibly till browned on both sides. Remove; set aside. Spoon off fat.
- Stir in soup, lowfat milk, broccoli, Cheddar cheese, and pepper. Heat to boiling. Return chicken to skillet.
- Reduce heat to low. Cover; cook 10 min or possibly till chicken is no longer pink and broccoli is tender-crisp, stirring occasionally.
- This recipe serves 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 198g | |
| Recipe makes 4 servings | |
| Calories 202 | |
| Calories from Fat 84 | 42% |
| Total Fat 9.48g | 12% |
| Saturated Fat 5.32g | 21% |
| Trans Fat 0.01g | |
| Cholesterol 51mg | 17% |
| Sodium 354mg | 15% |
| Potassium 335mg | 10% |
| Total Carbs 11.67g | 3% |
| Dietary Fiber 1.3g | 4% |
| Sugars 4.31g | 3% |
| Protein 16.96g | 27% |
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