- 2 boneless, skinless chicken breast halves, cut into bite-sized pieces
- 1 tablespoon butter or margarine
- 1 cup sliced fresh mushrooms
- 3 green onions, sliced
- 1 garlic clove, minced
- 1 (3 ounce) package cream cheese
- 1/4 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 (10.75 ounce) can condensed cream of chicken soup, undiluted
- 1 (5 ounce) can evaporated milk
- 1 (10 ounce) package frozen chopped asparagus or broccoli
- Hot cooked rice
- 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.