Subject: Campbell's Savory Skillet Chicken & Rice
From: Unicorn (unicorn@indenial.com)
Date: Wed Jun 06 2001 - 15:59:27 EDT
Food for Thought:
Beautiful young people are accidents of nature, but beautiful old people
are works of art. (Eleanor Roosevelt)
Recipe of the Day:
It's single-skillet simple and simply delicious when Campbell's does the
cooking. Our Savory Skillet Chicken &
Rice proves it!
Campbell's Savory Skillet Chicken & Rice
To see this recipe, visit:
http://www.campbellkitchen.com/getrecipe.cfm?RID=284
Prep/Cook Time: 20 min.
1 tbsp. butter or margarine
1 lb. boneless chicken breasts, cut up
1 can (10 3/4 oz.) Campbell's Cream of Mushroom or 98% 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 butter 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
Butter or margarine
Milk
Minute White Rice
1 can (about 16 oz.) cut green beans
Onion flakes
Dried thyme leaves
Pepper
Kitchen Clip:
Thyme provides a floral, earthy flavor to nearly all types of
dishes--meats, poultry, stews, soups, sauces and
vegetables. Remember to refrigerate dried, crushed herbs after 3 months
of storage, as they lose their pungency
more quickly than fresh, whole herbs.
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