3 half boneless chicken breasts -- skinned and cubed
1/2 teaspoon thyme -- optional
1 Tablespoon oil
1 can (10 3/4 oz.) cream of chicken soup
1/2 cup milk
1 can (14 1/2 oz.) cut green beans -- drained
Saute chicken and thyme in oil 5 minutes or until chicken is cooked.
Blend soup with milk, add to skillet with vegetables. Heat through.
Serve over hot buttered noodles or mashed potatoes and garnish with chopped parsley if desired. Serve with hot biscuits or bread, if desired. Makes 6 servings.