Savory skillet chicken & rice
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Margarine or butter |
| 1 | pounds | Chicken breasts; cut up skinless and boneless |
| 1 | can | Cream of mushroom soup Campbell's condensed (10-3/4-oz can) |
| 1 | cup | Milk |
| 1 | tablespoon | Onion flakes |
| ¼ | teaspoon | Dried thyme leaves; crushed |
| ⅛ | teaspoon | Pepper |
| 2 | cups | Frozen cut green beans |
| 2 | cups | Uncooked instant rice |
Directions
1. In skillet over medium-high heat, heat margarine. Add chicken and cook until browned, stirring often. Set chicken aside.
2. Add soup, milk, onion, thyme, pepper and beans. Heat to a boil.
Return chicken to pan. Cover and cook over low heat 5 minutes or until chicken is done.
3. Add rice. Cover and remove from heat. Let stand 5 minutes.
Fluff with a fork.
Serves 4
Prep time: 5 min. Cook time: 15 min. Stand Time: 5 min.
From a Campbell's advertisement, USA Weekend magazine, November 18-20, 1994. APB
Submitted By ALAN BURGSTAHLER On 11-27-94