- 1 tablespoon vegetable oil
- 4 skinless, boneless chicken breasts
- 1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
- 1/3 cup water
- 1 tablespoon soy sauce
- 1/4 teaspoon ground ginger
- 1 (10 ounce) package frozen cut green beans
- 2 green onions, cut into 1-inch pieces
- Hot cooked rice
- Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides.
- Stir the soup, water, soy sauce, ginger, beans and green onions into the skillet. Heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Serve with rice.