Ingredients
- 1/2 chicken breasts skinned (boneless)
- 1/2 cup milk
- 1 tablespoon oil
- 1/2 teaspoon thyme (optional)
Saute chicken and thyme in oil 5 minutes or until chicken is cooked.
Blend soup with milk, add to skillet with vegetables. Heat through.
Serve over hot buttered noodles or mashed potatoes and garnish with chopped parsley if desired. Serve with hot biscuits or bread, if desired. Makes 6 servings.
