Smothered Chicken & Green Bean Skillet

Submitted by senseicheryl

"This recipe is from the Kraft Food & Family Magazine, Holiday 2008/Winter 2009 edition. NOTE: I plan on using low-fat cream of chicken soup as I don't like mushrooms! :-)"

 

• Ready In: 30mins
• Ingredients: 7
• Yields: 4 plates
• Serves: 4

ingredients

• 4 boneless skinless chicken breast halves
• 2 cups frozen green beans
• 1 (10 3/4 ounce) can Campbell's half-fat condensed cream of mushroom soup
• 1⁄2 cup water
• 1⁄4 teaspoon dried thyme leaves
• 1 cup sharp 2% cheddar cheese, shredded, Kraft 2% Milk
• new potato, boiled (optional)

directions

1. Heat large nonstick skillet on medium-high heat. Add chicken; cover. Cook 5 to 7 minutes on each side or until done. Remove from skillet.
2. Add beans, soup, 1/2 cup water and thyme to skillet; cover. Cook 6 minutes, stirring often.
3. Return chicken to skillet; cook 1 minute or until hot. Top with cheese.
4. Serving suggestion: Serve with boiled new potatoes.