3 half boneless chicken breasts, skinned & cubed
1/2 tsp thyme (optional)
1 tbsp oil
1 can (10 3/4 oz) condensed cream of chicken soup
1/2 cup milk
1 can (14 1/2 oz) cut green beans, drained

Country Creamed Chicken

1. Saut� chicken and thyme in oil for 5 minutes or until chicken is cooked.
2. Blend soup with milk, add to skillet with vegetables and heat through. For a new flavor twist, try also adding a can of drained fresh cut whole kernel sweet corn.
3. Serve over hot buttered noodles or mashed potatoes and garnish with chopped parsley, if desired.
4. Serve with hot biscuits or bread, if desired.
   Makes 6 servings.
   Preparation time: 15 minutes