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Ingredients
1 Tablespoon olive oil
6 Chicken thighs, boneless, skinless
1 Envelope Lipton vegetable soup mix
1 Cup milk
1 Cup water
4 Ounces cream cheese, cubed
Instructions
Heat olive oil in 12" nonstick skillet, over medium-high heat and brown chicken, turning once. Remove chicken; keep warm.
Bring Lipton vegetable soup mix blended with milk and water to a boil in same skillet. Reduce heat and simmer 4 minutes.
Stir in cream cheese until melted and simmer 3 minutes. Add chicken and cook 5 minutes or until chicken is thoroughly cooked. Serve with warm buttermilk biscuits, hot cooked rice or noodles.