Chicken rice skillet
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Oil |
| ¼ | cup | Green onions, chopped |
| 1 | Garlic cloves, crushed | |
| 2 | Chicken breasts, boneless | |
| 1 | can | Cream of mushroom soup |
| 1½ | cup | Milk |
| 4 | ounces | Mushrooms, canned |
| ¼ | teaspoon | Black pepper |
| 1¼ | cup | Rice, quick, uncooked |
Directions
Cut chicken into thin strips. Heat oil in skillet. Add onions and garlic and cook two minutes, stirring occasionally. Add chicken.
Cook until browned on all sides.
Stir in soup, milk, mushrooms, and pepper. Heat to boiling. Add rice; reduce heat to low. Cover; simmer until done, stirring occasionally. Garnish with additional chopped green onions.
Sylvia's comments: This is a keeper. Quick, easy, and VERY low-fat if you trim the fat from the chicken, use Campbell's fat-free soup and low-fat milk. I threw in ½ lb frozen green beans, too, since I like all-in-one meals.
Source: Campell's Soup recipe brochure. From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005 Submitted By SYLVIA STEIGER MSG#: 222 Submitted By GAIL SHIPP On 08-21-95