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Ingredients
- 4 boneless chicken breasts
- 1 can cream of chicken soup
- 1/2 c. milk
- 1/8 tsp. pepper
Method
- In skillet in 1 tablespoon hot oil, cook chicken 10 minutes. Remove and pour off fat in skillet.
- Combine soup, milk and pepper. Heat to boiling.
- Return chicken to skillet.
- Cover over low heat 5 minutes.
- Stir often.
- Serve with potatoes or rice.
- Serves 4.