- 6
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Ingredients
- 3 Half Boneless, Skinless Chicken Breasts, cubed
- 1/2 tsp Thyme
- 1 T Oil
- 1 10 3/4oz Can Cream of Chicken Soup
- 1/2 C Milk
- 1 14 1/2oz Can Fresh Cut Green Beans, drained
Preparation
Step 1
Saute chicken and thyme in oil 5 minutes or until chicken is cooked. Blend soup with milk, add to skillet with vegetables. Heat through. Serve over hot buttered noodles. Serve with hot biscuits.