Source: Campbell’s Kitchen

Yield: 4 servings

Ingredients

• 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.