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One pan chicken & vegetables

Serves: 4 people
Prep time:



  • 1 tbs oil
  • 8 (750g) chicken thigh fillets
  • 1 x 410g can Campbell’s Cream of Chicken & Mushroom Condensed soup
  • 1 large onion, cut into wedges
  • 2 sticks celery, thinly sliced
  • 2 carrots, thinly sliced
  • 1 zucchini, thinly sliced


  1. Heat oil in large fry pan over med-high heat. Add chicken & cook until golden. Add Campbell’s Soup, onion, celery, carrot & zucchini. Stir to combine.
  2. Cover & cook for 15 mins or until chicken is cooked through, stirring occasionally. Remove lid & cook, uncovered, for a further 5 mins. Serve with mashed potato or steamed rice. Garnish with basil leaves.