This is a great recipe for 2-3 people. You have to serve it immediately or the soup starts thinning out.
2 boneless chicken breasts, diced
1 can cream of chicken soup
1/3 cup milk
¼ teaspoon thyme
8¾ oz. can whole kernel corn, drained
8½ oz. can peas and carrots, drained
Combine chicken, soup, milk and thyme in large skillet. Cook on medium heat for 10 minutes or until the chicken is done, stirring occasionally. Stir in vegetables; heat through. Serve immediately or soup will start to thin.
2-3 servings.
2 boneless chicken breasts, diced
1 can cream of chicken soup
1/3 cup milk
¼ teaspoon thyme
8¾ oz. can whole kernel corn, drained
8½ oz. can peas and carrots, drained
Combine chicken, soup, milk and thyme in large skillet. Cook on medium heat for 10 minutes or until the chicken is done, stirring occasionally. Stir in vegetables; heat through. Serve immediately or soup will start to thin.
2-3 servings.
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