| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Pasta, Low fat |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
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 |
ts |
Black pepper |
| 1 1/4 |
c |
Rice, quick, uncooked |
INSTRUCTIONS
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.
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 MM-Recipes Digest V3 #223
Date: Sat, 17 Aug 1996 07:31:05 PST
From: jlewis1@juno.com (Julie L. Lewis)
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