Subject: Campbell's Savory Skillet Chicken & Rice
From: Unicorn (unicorn@indenial.com)
Date: Mon Feb 14 2000 - 04:34:57 EST
Food for Thought:
Here comes February, a little girl with her first valentine, a red bow
in her windblown hair, a
kiss waiting on her lips, a tantrum just back of her laughter. (Hal
Borland, Sundial of the
Seasons)
Recipe of the Day:
Campbell's Cream of Mushroom Soup lends savory flavor to this quick-fix
one-skillet meal your
family will love.
Campbell's Savory Skillet Chicken & Rice
To see this recipe, visit:
http://www.campbellkitchen.com/getrecipe.cfm?RID=284
Prep/Cook Time: 25 minutes
1 tbsp. butter or margarine
1 lb. boneless chicken breasts, cut up
1 can (10 3/4 oz.) Campbell's Cream of Mushroom or Fat Free Cream of
Mushroom Soup
1 cup milk
1 tbsp. onion flakes
1/4 tsp. dried thyme leaves, crushed
1/8 tsp. pepper
1 can (about 16 oz.) cut green beans, drained
2 cups uncooked Minute White Rice
HEAT margarine in skillet. Add chicken and cook until browned, stirring
often.
ADD soup, milk, onion, thyme and pepper. Heat to a boil. Cover and cook
over low heat 5 min. or
until done.
STIR in beans and rice. Cover and remove from heat. Let stand 5 min.
Fluff with fork. Serves 4.
Shopping List:
1 can (10 3/4 oz.) Campbell's Cream of Mushroom or 98% Fat Free Cream of
Mushroom Soup
1 lb. boneless chicken breasts
Milk
Margarine or butter
Minute White Rice
1 can (about 16 oz.) cut green beans
Onion flakes
Dried thyme leaves
Pepper
Kitchen Clip:
Keep chicken in the coldest part of the refrigerator (40 degrees F.) in
its original packaging
for up to 2 days. Wait until just before cooking to cut for this recipe.
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