Tuesday, November 6, 2012

Chicken Was For Dinner Tonight!

Campbell's® Healthy Request® Condensed  Cream of Chicken Soup 

Dinner is not an easy task around our house. I am not much of a beef eater, and my Husband is not much of a pork or chicken eater and he does not eat fish or seafood at all. I grew up with a side of beef in the freezer and it seems that we had one type of beef or another for supper all the time so I could really do without it. Actually I am not a big meat eater at all. I am really not a big chicken eater either so that leaves pork and I love shrimp but seafood is loaded with cholesterol so that leaves that out because I have high cholesterol and I am trying to take care of that by changing my eating habits.

So anyway as I am deciding what I am fixing for dinner my Hubby asks and I tell him that we are having chicken and he says, "Chicken again?" Well, I decided to try something new this time. I noticed a recipe on the back of a can of Campbell's Healthy Request Cream of Chicken soup called Skillet Garlic Chicken.

What You'll Need

1/4 teaspoon ground sage
1/4 teaspoon dried thyme leaves, crushed
1 1/4 pounds skinless, boneless chicken breast halves
Vegetable cooking spray
2 cloves garlic, minced
1 can (10 3/4 ounces) Campbell's® Healthy Request® Condensed Cream of Chicken Soup
1/2 cup water (I used about 3/4 cup)
Parslied Rice

How to Make It

  • 1 Stir the sage and thyme in a small bowl. Season the chicken with the sage mixture.
  • 2 Spray a 12-inch skillet with the cooking spray and heat over medium heat for 1 minute. Add the chicken and cook for 15 minutes or until the chicken is well browned on both sides and cooked through. Remove the chicken from the skillet, cover and keep warm.
  • 3 Add the garlic to the skillet and cook and stir until lightly browned. Stir in the soup and water and cook until the mixture is hot and bubbling. Serve the sauce over the chicken with the Parslied Rice

Now, as to what Hubby and I thought of this meal was exactly the same. We both thought that it needed more garlic but we are both garlic lovers. We both put garlic on a lot of things. We also thought that is need salt and pepper and that the rice didn't have any flavor but what plain rice has flavor? The chicken was very moist and tender and I loved the "gravy" that the soup made, it just needed more garlic. I will be making this again but I will add salt, pepper and more garlic to the pan before adding the soup and water.

The calorie count on this is not bad either. I think it ended up being around 155 calories per serving when I used Tyson Chicken Breast Tenderloins (4oz per serving for three servings). That is really about all the "gravy" you get out of one can of soup. To me it was well worth it.

Make sure you check out Campbell's at the following:

 I received nothing in return for this review and post. This is my honest opinion.  Images and recipes from Campbell's Kitchen.


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