Friday, August 31, 2012

Broccoli Chicken Potato Parmesan Recipes


  • 2 tablespoons vegetable oil
  • 1 pound small red potatoes, sliced 1/4-inch thick
  • 1 (10.75 ounce) can Campbell's® Condensed Broccoli Cheese Soup (Regular or 98% Fat Free)
  • 1/2 cup milk
  • 1/4 teaspoon garlic powder
  • 2 cups fresh or frozen broccoli flowerets
  • 1 (10 ounce) package refrigerated cooked chicken breast strips
  • 1/4 cup grated Parmesan cheese


  1. Heat the oil in a 10-inch skillet over medium heat. Add the potatoes. Cover and cook for 10 minutes, stirring occasionally.
  2. Stir the soup, milk, garlic powder, broccoli and chicken into the skillet. Sprinkle with the cheese. Heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the potatoes are fork-tender.