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.