Campbell's Creamy Chicken & Vegetables FAIL

Gasp! This recipe spotlights Cream of Mushroom Soup!  I'm not in on the anti cream-of-soup kick, so I made this for dinner tonight.  It is from the 1996 McCall's magazine and spotlights the new reduced fat cream of mushroom soup.

Ingredients

4 skinless, boneless chicken breast halves
1/8 t garlic powder
1 can Campbell's Reduced Fat Cream of Mushroom Soup (I used Fit & Active brand. Gasp again!)
1/2 cup milk
1 T lemon juice
1/4 t dried basil leaves, crushed
1 bag frozen vegetable combination (broccoli, cauliflower, carrots)

Diretions

1. Sprinkle chicken with garlic powder.
2. Spray skillet with cooking spray and heat over medium high heat 1 minute.
3.  Cook chicken 10 minutes or until browned.  Set aside.
4. Add soup, milk, lemon juice, basil, and vegetables.Heat to a boil. Return chicken to pan.
5. Cover and cook over low heat, 10 minutes, or until chicken is done.  serves 4.


The chicken took way longer than 20 minutes to cook, but I probably used bigger pieces than I was supposed to.  We both thought this recipe was incredibly bland and the sauce was way too runny.  We both felt like we were eating plain chicken and vegetables.  Jacob added ketchup (surprise...).