Recipe - Chicken Rice Skillet

1 tablespoon Oil
One fourth cup Green onions, chopped
1 Garlic cloves, crushed
2 Chicken breasts, boneless
1 cn Cream of mushroom soup
1 One half cup Milk
4 ounce Mushrooms, canned
One fourth teaspoon Black pepper
1 One fourth cup 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 lowfat if you trim the fat from the chicken,
use Campbell's fatfree soup and lowfat milk. I
threw in One half pound frozen green beans, too, since I like
allinone meals.

Source: Campell's Soup recipe brochure. From the
recipe files of Sylvia Steiger, GEnie THE.STEIGERS,
CI$ 71511,2253, GT Cookbook echo moderator at net/node
004/005
Posted to MMRecipes Digest V3 #223

Date: Sat, 17 Aug 1996 07:31:05 PST

From: jlewis1@juno.com (Julie L. Lewis)