can (10-3/4 ounces) condensed cream of chicken soup
1-1/3
cups French's® French Fried Onions, divided
1
cup milk or water
1/2
cup grated Parmesan cheese
3
cups bite-size vegetables*
2
teaspoons dried basil leaves
*Try these variations: 3 cups cut-up tomatoes, zucchini and asparagus; 3 cups cut-up broccoli and carrots; 1 (16-ounce) package frozen vegetable combination, thawed.
Prep Time
10 minutes
Cook Time
20 minutes
1. Heat 1 tablespoon oil in 12-inch nonstick skillet until hot. Cook chicken 10 minutes or until thoroughly browned on both sides. Remove; set aside.
2. In same skillet, combine soup, 2/3 cup French Fried Onions, milk and cheese. Heat to boiling. Stir in vegetables and basil. Return chicken to skillet. Reduce heat to medium-low. Cook 5 minutes or until chicken is no longer pink in center, stirring occasionally.
3. Top with remaining 2/3 cup onions. Serve with hot cooked rice or pasta, if desired.
Tip
For a crispier onion topping, microwave French Fried Onions 1 minute on HIGH.
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