Subject: Campbell's(R) Savory Skillet Chicken & Rice
From: Unicorn (unicorn@indenial.com)
Date: Sun Jul 21 2002 - 02:40:11 EDT
Food For Thought:
The preparation of good food is merely another expression of art, one of
the joys of civilized living. (Dionne Lucas)
Recipe of the Day:
You'll savor the flavor and love the cooking ease of our Savory Skillet
Chicken & Rice made with Campbell's Cream of Mushroom Soup.
Campbell's(R) Savory Skillet Chicken & Rice
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http://www.Campbellkitchen.com/kitchen.asp?EID=92&LID=6&ET=H&MID=30323&ENC=&ENC;
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(R) 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(R) 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(R) Cream of Mushroom or 98% Fat Free Cream
of Mushroom Soup
1 lb. boneless chicken breasts
Butter or margarine
Milk
Minute(R) White Rice
1 can (about 16 oz.) cut green beans
Onion flakes
Dried thyme leaves
Pepper
Kitchen Clip:
Choose chicken breasts that are plump in shape with lightly-colored,
firm-looking meat. Store fresh chicken in its original packaging in the
coldest part of your refrigerator (40 degrees F.) for up to two days.
Freeze the chicken if you plan to use at a later date.
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