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| SOUPREME SKILLET CHICKEN | |
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2 med. zucchini 2 lb. boneless chicken breast, cut in strips 2 tbsp. cooking oil 1 can Campbell's cream of celery soup 1/2 can water (to thin soup) 1 tsp. paprika 1/2 tsp. basil leaves Pinch garlic salt 1/2 c. drained stewed canned tomatoes Cut zucchini in half lengthwise, then slice diagonally in 1/2 inch pieces. In skillet, brown chicken in oil. Pour off fat. Add thinned soup and seasonings. Cover; cook over low heat 30 minutes. Stir occasionally. Add zucchini and tomatoes. Cook 15 minutes more or until tender. Makes 4 servings. Good served with rice. | |
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recipe reviews #173263
Dianne (Michigan) says:
This is VERY good. Found recipe in a 70's or 80's magazine. Changes I made were browning with celery salt & oil. Eliminated zucchini! Used cream of celery with mushroom soup & rosemary instead of basil. Add minced clove of garlic. At the end added 1/2 can peas instead of tomatoes. Served over brown rice. Was excellent!!
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