INGREDIENTS
4 small boneless skinless chicken breast halves (1 lb.)
2 cups frozen green beans
1 can (10-3/4 oz.) condensed low-fat cream of mushroom soup
1/2 cup water
1/4 tsp. dried thyme leaves
1 cup Shredded Sharp Cheddar Cheese
DIRECTIONS
HEAT large nonstick skillet on medium-high heat. Add chicken; cover. Cook 5 to 7 min. on each side or until done (165ºF). Remove chicken from skillet.
ADD beans, soup, water and thyme to skillet; cover. Cook 6 min., stirring frequently.
RETURN chicken to skillet. Cook 1 min. or until hot. Top with cheese.
4 small boneless skinless chicken breast halves (1 lb.)
2 cups frozen green beans
1 can (10-3/4 oz.) condensed low-fat cream of mushroom soup
1/2 cup water
1/4 tsp. dried thyme leaves
1 cup Shredded Sharp Cheddar Cheese
DIRECTIONS
HEAT large nonstick skillet on medium-high heat. Add chicken; cover. Cook 5 to 7 min. on each side or until done (165ºF). Remove chicken from skillet.
ADD beans, soup, water and thyme to skillet; cover. Cook 6 min., stirring frequently.
RETURN chicken to skillet. Cook 1 min. or until hot. Top with cheese.
1 comments:
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