Ingredients30 m servings 453 cals
- Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook until it's well browned, stirring often.
- Stir the soup, milk, onion, thyme and black pepper into the skillet. Heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until chicken is cooked through.
- Stir in the beans and rice. Cover the skillet and remove from the heat. Let stand for 5 minutes. Fluff the rice with a fork.
Per Serving: 453 calories; 11.1 g fat; 53.3 g carbohydrates; 31.4 g protein; 80 mg cholesterol; 939 mg sodium. Full nutrition
ReviewsRead all reviews 5
This was really better than I thought it was going to be. To keep the beans crisp, we heated them in the microwave and put them at the bottom of our bowls, then added the hot chicken & rice mixt...
The flavor of this was good but it was not creamy. I made it exactly as written. I would make this again but would add extra milk or maybe a couple of tablespoons of sour cream. I will defini...
Quick and easy dinner. Very mild flavour but my 2 small children ate it with out complaint :) Will make this again. I might experiment with other flavours and see what happens.
I tried this as a variation on a chicken and rice bake I used to make. I added mushrooms and a dollop of sour cream. After a few grumbles from the kids, I sprinkled season all on it too. I su...