Chicken Potato Skillet
From: Susan Copeland
2 boneless, skinless chicken breasts
2c frozen potato wedges
1 c frozen green beans
1 onion, chopped
1 10oz can cream of chicken soup
½ c milk
1 c grated Swiss cheese
2 Tbsp olive oil (not included)
Cut chicken breasts into 1 inch pieces & place in a zip-lock bag. Combine frozen potatoes, green beans, & chopped onion & place in another zip-lock bag. Combine soup & milk in small bowl & pour into a third zip-lock bag. Place grated cheese in a fourth zip-lock bag. Place all bags inside a larger bag, label, & freeze. Reserve olive oil in pantry.
To thaw & cook: Thaw overnight in the refrigerator. Heat 2 Tbsp olive oil in LARGE skillet & add chicken. Cook & stir for 5 minutes until almost done. Add thawed vegetables; cook & stir 10-15 minutes longer, until vegetables are hot & potatoes start to crisp. Add soup mixture & cover. Simmer 10 minutes until flavors are blended. Sprinkle with cheese & serve.