Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml All-purpose flour

  2. 1/4 teaspoon 1 1/3ml Ground sage and dried - thyme

  3. 4 Skinless - boneless chicken (about 1 lb.)

  4. 2 tablespoons 30ml Margarine

  5. 10 1/2 oz 298g Campbell's cream of chicken - soup

  6. 1/2 cup 118ml Water Hot cooked rice

Instructions Jump to Ingredients ↑

  1. Recipe Instructions On waxed paper, combine flour, sage and thyme. Coat chicken lightly with flour mixture. In a skillet over medium-high heat, in hot margarine, cook chicken for 10 minutes or until browned on both sides; push chicken to one side. Stir in soup and water, stirring to loosen browned bits. Reduce heat to low. Cover; simmer for 5 minutes or until chicken is fork tender. Serve over rice. Garnish with fresh thyme if desired.


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