Quick Mushroom Chicken Bake

What You'll Need

4 skinless, boneless chicken breast halves (about 1 pound) 
Lemon pepper seasoning 
1 tablespoon vegetable oil 
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free) 
1 can (4 ounces) sliced mushrooms, drained 
2/3 cup milk 
1/2 cup grated Parmesan cheese 
1 clove garlic, crushed 
Ground black pepper 
Hot cooked rice, pasta or mashed potatoes 

How to Make It

• 1
   Season the chicken with the lemon pepper seasoning.  Heat the oil in a 10-inch skillet.  Add the chicken and cook for 10 minutes or until well browned on both sides.  Place the chicken into a 2-quart baking dish.
• 2
  Stir the soup, mushrooms, milk, cheese and garlic in a small bowl.  Season with the black pepper.  Pour the soup mixture over the chicken.
• 3
  Bake at 350°F. for 30 minutes or until the chicken is cooked through.  Serve the chicken and sauce with the rice.