Cooking Directions

• Season the chicken as desired.  Heat oil in a 12-inch skillet over medium-high heat.  Add the chicken and cook for 6 minutes or until well browned on both sides (to prevent sticking- make sure the skillet and oil are hot before adding the chicken).  Remove the chicken from the skillet.
• Add the onion to the skillet.  Cook until the onion is tender, stirring occasionally.  Stir the soup, water, milk, soy sauce, thyme and rice and heat to a boil.  Reduce the heat to low.  Cover and cook for 15 minutes.
• Stir the rice mixture well.  Stir in the green beans.  Top the mixture with the chicken.  Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender.  Season to taste.  Serve hot, sprinkled with the French fried onions.

Ingredients

• 1.25 pounds boneless, skinless chicken breast
• 1 tablespoon olive oil
• 1 medium onion, minced (about 1/2 cup)
• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
• 1 cup water
• 0.75 cup milk
• 1 tablespoon soy sauce
• 0.25 teaspoon dried thyme, crushed
• 1 cup uncooked parboiled long-grain white rice (parboiled rice is also sometimes called converted rice)
• 16 ounces frozen french cut green beans, thawed
• 1 cup French fried onions