Chicken Rice Skillet

Yield: 4 Servings


1 T Oil


1/4 c Green onions, chopped


1 Garlic cloves, crushed


2 Chicken breasts, boneless


1 cn Cream of mushroom soup


1 1/2 c Milk


4 oz Mushrooms, canned


1/4 t Black pepper


1 1/4 c Rice, quick, uncooked


Cut chicken into thin strips. Heat oil in skillet. Add onions and


garlic and cook two minutes, stirring occasionally. Add chicken. Cook


until browned on all sides.


Stir in soup, milk, mushrooms, and pepper. Heat to boiling. Add rice;


reduce heat to low. Cover; simmer until done, stirring occasionally.


Garnish with additional chopped green onions.


Sylvia's comments: This is a keeper. Quick, easy, and VERY low-fat if


you trim the fat from the chicken, use Campbell's fat-free soup and


low-fat milk. I threw in 1/2 lb frozen green beans, too, since I like


all-in-one meals.