Categories: Main Dish
Ingredients
- 1 tablespoon butter
- 1 pound skinless, boneless chicken breasts, but into cubes
- 1 can (10 3/4 oz) condensed cream of mushroom soup
- 1 cup milk
- 1 tablespoon onion flakes
- 1/4 teaspoon dried thyme leaves, crushed
- 1/8 teaspoon ground black pepper
- 1 can (16 oz) cut green beans, drained
- 2 cups uncooked instant white rice
Directions
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Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook until it’s well browned, stirring often.
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Stir the soup, milk, onion, thyme and black pepper into the skillet. Heat to a boil. Reduce heat to low. Cover and cook for 5 minutes or until chicken is cooked through.
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Stir in the beans and rice. Cover the skillet and remove from the heat. Let stand for 5 minutes. Fluff the rice with a fork.