Oriental Chicken Skillet

Source: Campbell’s Kitchen

Yield: 4 servings


  • Green onions, cut into 1″ pieces: 2 Each
  • Frozen cut green beans: 10 Ounces
  • Ground ginger: 1/4 Teaspoons
  • Soy sauce: 1 Tablespoons
  • Water: 1/3 Cups
  • 10 3/4-ounce can Condensed Cream of Chicken Soup: 1 Each
  • Boneless chicken breast halves: 4 Each
  • Vegetable oil: 1 Tablespoons
  • Hot cooked rice: 4 Cups
  • =Instructions=

Heat oil in skillet. Add chicken and cook until browned.
Add soup, water, soy, ginger, beans and onions. Heat to a boil. Cover and cook over low heat 10 minutes or until done. Serve with rice.
To add a little crunch, sprinkle with 1/4 cup slivered almonds just before serving.