|1 tbsp. vegetable oil|
|4 skinless, boneless chicken breasts|
|1 can (10 3/4 oz.) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)|
|1/4 cup milk|
|1/2 tsp. lemon juice|
|1/8 tsp. ground black pepper|
|1/2 cup sliced pitted ripe olives|
|4 lemon slices|
|4 cups hot cooked rice|
HEAT oil in skillet. Add chicken and cook until browned.
ADD soup, milk, lemon juice, pepper and olives. Top with lemon slices. Heat to a boil. Cover and cook over low heat 5 min. or until done. Serve with rice.