This one-skillet dish has it all...seasoned chicken, rice and green beans, ready to serve in 40 minutes!
cost per recipe: $7.70
The price is determined by the national average.
pounds boneless, skinless chicken breast
tablespoon olive oil
medium onion, minced (about 1/2 cup)
can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup
tablespoon soy sauce
teaspoon dried thyme, crushed
cup uncooked parboiled long-grain white rice (parboiled rice is also sometimes called converted rice)
ounces frozen french cut green beans, thawed
cup French fried onions
Season the chicken as desired. Heat oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 6 minutes or until well browned on both sides (to prevent sticking- make sure the skillet and oil are hot before adding the chicken). Remove the chicken from the skillet.
Add the onion to the skillet. Cook until the onion is tender, stirring occasionally. Stir the soup, water, milk, soy sauce, thyme and rice and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes.
Stir the rice mixture well. Stir in the green beans. Top the mixture with the chicken. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender. Season to taste. Serve hot, sprinkled with the French fried onions.