Wednesday, December 22, 2010

Oriental Chicken Skillet

I found this recipe in my "stash" of recipes; the date I printed it was January 16, 2009. Funny that it's almost 2 years later that I finally got around to fixing it. It's a Campbell's Kitchen recipe and pretty tasty too!

Prep Time: 5 minutes
Ready in 25 minutes
Cook Time: 20 minutes
Serves: 4
That's not what I loved about it but let me tell you, as hectic as things are around here - I love the simple prep & cook time!!

1 Tbsp vegetable oil
4 boneless, skinless chicken breasts (Tyson always is best around here!)
1 (10.75 oz) can Campbell's cream of chicken soup (regular or 98% fat free)
1/3 c water
1 Tbsp soy sauce
1/4 tsp ground ginger
1 (10 oz) pkg frozen cut green beans
2 green onions, cut into 1-inch pieces
Hot cooked rice

1) Heat oil in a 10-inch skillet over medium-high heat. Add chicken & cook for 10 minutes or until it's well browned on both sides.

2) Stir the soup, water, soy sauce, ginger, beans & onions into the skillet. Heat to boil. Reduce the heat to low. Cover & cook 5 minutes or until the chicken is cooked through. Serve with rice.

I didn't use frozen cut green beans nor did I add it too the "skillet" but rather I opened a can of green beans and served as a side. Along with new potatoes. I also chopped my green onions rather than cutting them into 1 inch pieces. And, I added shrimp along with my chicken and it was SO tasty!!

Hope you enjoy!