Country Chicken

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From: Deborah Kahrs

4 boneless, skinless chicken breasts cut into bite-sized cubes
1 t. dried thyme
2 T. olive oil
2 cans green beans, drained
1 can cream of mushroom soup
1/3 c. milk
Salt and pepper to taste
Egg noodles

Cook egg noodles as directed on package. Drain and season with butter, salt, pepper and a few shakes of dried thyme and dried parsley flakes. Cover and set aside to keep warm.

Sprinkle the chicken with the thyme and salt and pepper. Brown in a large skillet in the olive oil. Add the green beans, cream of mushroom soup and milk. Cook, stirring occasionally, until heated through and bubble. Serve over the hot buttered noodles.