Happy Hump Day, Kitschies!! It's been a bit chaotic here at the clinic the last few days and I haven't been at my work station much. It's lunch time now and I'm squeezing in a post because...how can I ignore you?
This is one of my favorite go-to recipes; I fix it at least every few weeks. Chances are you have the ingredients on hand! I originally found this in a Kraft recipe magazine but thanks to the wonders of the internets, you can now find it online.
Smothered Chicken & Green Bean Skillet
4 small boneless, skinless chicken breast halves
2 cups frozen green beans
1 can (10.75 oz) condensed cream of mushroom soup
1/2 cup water
1/4 tsp dried thyme leaves
1 cup shredded Cheddar cheese
HEAT large nonstick skillet on medium-high heat. Add chicken; cover. Cook 5 to 7 min. on each side or until done (165ºF). Remove chicken from skillet.
ADD beans, soup, water and thyme to skillet; cover. Cook 6 min., stirring frequently.
RETURN chicken to skillet. Cook 1 min. or until hot. Top with cheese.
NOTES: I go between using cream of chicken, cream of mushroom and cream of chicken and mushroom soup - it's whatever I have on hand and really, I can't tell the difference.
See? You have all that stuff sitting in your cabinets and in your fridge right now, don't you?
Soooo good! And the boys eat it without complaint (which is a miracle in my house).
Enjoy the rest of your Wednesday! I'm off to eat some food so I can get back to the grind.
And don't forget to enter my giveaway (you do not have to be a follower). You can check it out HERE.
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