Meat and vegetable skillet
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | teaspoon | Olive oil |
| 1 | pounds | Ground chicken breast, |
| Skinless; cooked | ||
| ½ | cup | Onions; chopped |
| ½ | cup | Bell peppers; chopped |
| 10¾ | ounce | Low-fat cream of mushroom |
| Soup | ||
| ½ | cup | Skim milk |
| ½ | teaspoon | Thyme |
| ½ | teaspoon | Basil |
| 2 | cups | Long-grain rice; cooked |
| 2 | cups | Frozen mixed vegetables; |
| Thawed | ||
Directions
Recipe by: Better Homes & Gardens, One Dish Meals Preparation Time: 0:10 In a skillet, heat oil over medium heat. Add chicken, onions, and bell peppers. Cook until chicken is no longer pink and vegetables are tender.
Meanwhile, in a mixing bowl, combine cream of mushroom soup, milk, thyme, and basil. Stir into chicken mixture. Add rice and mixed vegetables. Cover and simmer for 25 minutes or until heated through, stirring occasionally.
Posted to Master Cook Recipes List, Digest #109 Date: Wed, 5 Jun 1996 13:14:15 -0500 From: matejka@... (Anita A. Matejka)