1 can (284 mL) CAMPBELL'S® Condensed Tomato with Basil and Oregano Soup
½ cup (125 mL) CAMPBELL'S® Ready to Use Chicken Broth
1 cup (250 mL) shredded mozzarella cheese (about 6 ounces)
¼ cup (60 mL) grated Parmesan cheese
2 tbsp (30 mL) finely chopped fresh parsley
Preheat broiler to high. Heat oil in a large, ovenproof, non-stick skillet over medium-high heat. Season chicken with salt and pepper. Cook chicken for 3 to 5 minutes per side or until browned; move to a plate.
Stir soup and broth into skillet; bring to a simmer. Add chicken back to skillet and cover with sauce. Cook, covered, for 7 to 8 minutes or until chicken is cooked through.
Toss mozzarella with Parmesan; sprinkle over chicken. Broil for 2 to 3 minutes or until cheese is melted and golden (or if you don’t want to use the broiler, just cover the skillet with a lid until cheese is melted!). Sprinkle with parsley before serving.