Saturday, December 1, 2007

Creamy Chicken Saute

Another quick and easy taken from the campbells kitchen and changed to suit my needs,

~1 pound boneless chicken
2 stalks of celery
1 medium onion
1/2 tsp thyme
1 can Cream of Celery Soup
1/4 cup water
Hot Cooked Rice

1. Heat oil in a pan, cook the strips of chicken.
2. Reduce heat to medium and cook celery, onion and thyme until the vegtables are tender,
3. Stire the coup and water into the skillet and heat to a boil. Return chicken to the skillet and cook until hot and bubbly.
4. Serve of rice.

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