Saute chicken and thyme in oil 5 minutes or until chicken is cooked.
Blend soup with milk, add to skillet with vegetables. Heat through.
Serve over hot buttered noodles or mashed potatoes and garnish with chopped
parsley if desired. Serve with hot biscuits or bread, if desired. Makes 6
servings.
Recipe by: Del Monte Posted to MC-Recipe Digest V1 #658 by L979@aol.com on
Jul 6, 1997
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