 Saucy Chicken & Vegetables
Makes 6 servings
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Ingredients
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6
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boneless skinless chicken breast halves
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1
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can (10-3/4 ounces) condensed cream of chicken soup
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1-1/3
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cups French's® French Fried Onions, divided
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1
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cup milk or water
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1/2
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cup grated Parmesan cheese
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3
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cups bite-size vegetables*
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2
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teaspoons dried basil leaves
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*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.
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Prep Time
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10 minutes
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Cook Time
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20 minutes
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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.
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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.
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3. Top with remaining 2/3 cup onions. Serve with hot cooked rice or pasta, if desired.
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Tip
For a crispier onion topping, microwave French Fried Onions 1 minute on HIGH.
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© Reckitt Benckiser Inc.
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Printed
from fbnr.com
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