Lemony Olive Chicken

Source: Campbell’s Kitchen

Yield: 4 servings


  • Pepper: 1/8 Teaspoons
  • Lemon juice: 1/2 Teaspoons
  • Milk: 1/4 Cups
  • Can Campbell’s Cream of Chicken Soup OR 98% Fat Free Cream of Chicken Soup: 1 Each
  • Boneless chicken breast halves: 4 Each
  • Vegetable oil: 1 Tablespoons
  • Sliced pitted ripe olives: 1/2 Cups
  • Lemon slices: 4 Each
  • Hot cooked rice: 4 Cups
  • =Instructions=

Heat oil in skillet. Add chicken and cook until browned.
Add soup, milk, lemon juice, pepper and olives. Top with lemon slices. Heat to a boil. Cover and cook over low heat 5 min. or until done. Serve with rice.