Cooking Directions

• Season the chicken as desired.  Heat the oil in a 12-inch nonstick skillet set over medium-high heat.  Add the chicken and cook for 4 minutes (make sure the skillet is hot before adding the chicken to prevent sticking).  Turn the chicken over and cook for 2 minutes or until browned. Remove the chicken from the skillet. 
• Reduce heat to medium-low.  Stir the soup, water and thyme in the skillet and heat to a simmer, stirring often. Stir in sweet potatoes. Cover and cook for 10 minutes, stirring occasionally.
• Stir in the green beans.  Cover and cook for 5 minutes.  Return the chicken to the skillet.  Cook until the chicken is cooked through and potatoes are tender.  Season to taste.

Ingredients

• 1.25 pounds boneless, skinless chicken breast
• 2 teaspoons canola oil
• 1 can (10 1/2 ounces) Campbell's® Condensed Cream of Bacon Soup
• 0.5 cup water
• 1 teaspoon dried thyme
• 2 cups sweet potato peeled and cut into 1-inch cubes (we used already peeled and cut sweet potatoes to save time)
• 8 ounces fresh green beans, trimmed (about 2 1/2 cups)