Recipe: Chicken and Green Bean Casserole using Minute rice - TRUDY...

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Chicken Green Bean Casserole

1 pound boneless skinless chicken breast
1 can chicken broth(Swanson)
1/4 cup hot water
1/2teaspoon dried thyme
2 cups instant rice
1 (14.5-ounce)can french style green beans
1 (10 3/4oz)can Campbell's Healthy Request cream of chicken soup

In a 12 inch non-stick skillet, cook chicken breast in chicken broth and water over medium-high heat for 3 minutes, covered. Turn chicken over, cover and cook an aditional 3 minutes.
Remove chicken breast and cut into 1/4 inch thick strips. Return to broth.

Reduce heat to very low. Stir in thyme and rice making sure it is covered with broth.

Gently stir in drained grean beans and cream of chicken soup, stirring until well mixed. Do not cover. Continue cooking on low for 3 more minutes to thicken sauce.

Turn off heat and let cool a couple of minutes before serving.