Chicken Rice Skillet

Yield: 4 Servings
1 T 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 t Black pepper
1 1/4 c Rice, quick, uncooked
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.

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