Get out a skillet for our One-Pot Chicken and Mushroom Soup Recipe! Enjoy the tasty results of this chicken and mushroom soup recipe in just 25 minutes.
What You Need
Original recipe yields 4 servings
4 small boneless skinless chicken breasts (1 lb.)
2 cups frozen green beans
1 can (10-3/4 oz.) reduced-fat reduced-sodium condensed cream of mushroom soup
1/2 cup water
1/4 tsp. dried thyme leaves
1 cup KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA
Add To Shopping List
Let's Make It
Cook chicken in nonstick skillet on medium-high heat 6 to 7 min. on each side or until done (165ºF). Remove from skillet; cover to keep warm.
Add beans, soup, water and thyme to skillet; stir. Cover; simmer on medium heat 6 min. or until heated through, stirring frequently.
Return chicken to skillet; spoon sauce over chicken. Cook, uncovered, 1 min. or until heated through. Top with cheese.
Serve with hot steamed new potatoes.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 12g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.