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Creamy Chicken and Vegetables

Creamy Chicken and Vegetables

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Campbell's Kitchen

Sauteed chicken breasts and a medley of vegetables simmer in a creamy mushroom sauce seasoned with lemon, garlic and basil.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



  1. Spray skillet with cooking spray and heat over medium-high heat 1 minute. Add chicken and cook until browned. Remove chicken.
  2. Add soup, milk, lemon juice, basil, garlic powder and vegetables. Heat to a boil. Return chicken to skillet. Cover and cook over low heat 5 minutes or until done.
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This was quite a hit around here! I used the "soup ready" cream of mushroom soup that had veggies in it instead of the usual boring stuff and added almost twice as much garlic salt and basil to spice it up. I used California style frozen veggies (cauliflower, broccoli, and carrots. My husband loved it!


SOOOOOO GOOD! I just tried it tonight and it is a great recipe!. I made some changes, I put a little bit more of milk ( 2% ) for make it less thick; also I put a few of very thin slices of potatoes ( I'm a very big fan of them ); and I used, also, little bit of salt and pepper.. Very nice dinner! And very fast, too. Thank you so much! This is a keeper!.. Monica


This recipe was delicious, and I would defentetly reccomend this to people who aren't the best cooks. It was so easy, even the worst cooks could make it taste delicious!