Ingredients
2 boneless skinless chicken breast halves, cut into bite-size pieces1 tablespoon butter or margarine1 cup sliced fresh mushrooms3 green onions, sliced1 garlic clove, minced3 ounces cream cheese1/4 teaspoon dried thyme1/4 teaspoon salt1/8 teaspoon pepper1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted1 can (5 ounces) evaporated milk1 package (10 ounces) frozen chopped asparagus or broccoliHot cooked rice, optional
Preparation
In a large skillet, saute chicken in butter for 5-6 minutes or until juices run clear. Stir in mushrooms, onions and garlic; saute for 3 minutes or until vegetables are tender. Cut cream cheese into cubes and stir into chicken mixture until melted. Add thyme, salt, pepper, soup and milk; stir to combine. Simmer, uncovered, for 10 minutes. Prepared asparagus or broccoli according to package directions; drain and stir into chicken mixture. Serve over rice if desired.
