- 1 tablespoon butter
- 1 pound skinless, boneless chicken breast, cut into cubes
- 1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
- 1 cup milk
- 1 tablespoon onion flakes
- 1/4 teaspoon dried thyme leaves, crushed
- 1/8 teaspoon ground black pepper
- 1 (16 ounce) can green beans, drained
- 2 cups uncooked instant white rice
- Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook until it's well browned, stirring often.
- Stir the soup, milk, onion, thyme and black pepper into the skillet. Heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until chicken is cooked through.
- Stir in the beans and rice. Cover the skillet and remove from the heat. Let stand for 5 minutes. Fluff the rice with a fork.