4 small boneless, skinless chicken breasts (about 1 lb.)
2 cups frozen green beans
1 (10 oz.) can condensed cream of mushroom soup
1/2 cup water
1/4 tsp. dried thyme leaves
1 cup 2% milk shredded sharp cheddar cheese

Heat large non-stick skillet on medium-high heat. Add chicken; cover. Cook for 5 to 7 minutes on each side or until done (165°F on meat thermometer). Remove chicken from skillet.

Add green beans, soup, water and thyme to skillet; cover. Cook 6 minutes, stirring often.

Return chicken to skillet; cook for 1 minute or until hot. Top with shredded cheese.

Serve with boiled new potatoes.

Makes 4 servings.

Submitted by: Joy Flynn