- 1 tbsp oil
- 500gm chicken mince
- 2 tsp lemon rind
- 2 cloves garlic, crushed
- 1 x 295g can Campbell’s Cream of chicken Condensed Soup
- ½ cup milk
- Mashed potato or pasta to serve
Step 1In a medium bowl combine chicken, lemon, garlic, salt and pepper. Set aside.
Step 2Heat oil in a medium to large frypan and cook for 8 minutes or until meatballs are starting to colour. Remove from pan.
Step 3Add Campbell’s soup and ½ cup milk to the frypan bring to a simmer, return meatballs and cook for a further 2 minutes.
Step 4Served with mashed potatos and steamed veg.