1 tbsp. veg. oil
2 c. sliced mushrooms
1 sm. onion, thinly sliced
2 1/2 to 3 lb. broiler-fryer, cut up
1 can (10 3/4 oz.) Campbell's cond. cream of broccoli soup
1/4 tsp. dried basil leaves, crushed
1/8 tsp. pepper

1. In 10 inch skillet over medium heat, in hot oil, cook mushrooms and onion 1 minute. Add 1/2 of the chicken; cook 10 minutes or until browned on all sides. Remove; repeat with remaining chicken. Spoon off fat.

2. Return all chicken to skillet. Stir in soup, basil and pepper. Reduce heat to low. Cover; simmer 35 minutes or until chicken is fork-tender.

3. Place chicken on serving platter. Stir sauce. Spoon over chicken. Makes 4 servings.