Stove top savory herbs (6oz.)
1 can Campbell’s cream of mushroom soup (98% fat free)
1/2 cup milk
2 cups of hot water
3 chicken breasts cubed
Fresh ground salt and pepper to taste
1 tsp. Minced garlic
Poultry seasoning to taste
How to make it:
Pre-heat oven to 400.
Spray the bottom of a 9×9 glass dish with olive oil.
Layer the cubed chicken to cover the bottom try not to overlap.
Season generously with salt, pepper, garlic, and poultry seasoning.
Pour the package of stove top over the chicken.
make sure to spread evenly to cover the chicken.
Pour the hot water evenly over the stove top.
Mix the mushroom soup and milk until well combined.
Cover tightly with foil and bake for 45 minutes or until chicken is cooked through.
Serve with a salad and mashed potatoes