1-2 lbs boneless, skinless chicken breast cubed
2 cans reduced fat cream of mushroom soup
2 cans french style green beans, drained or 1 bag frozen green beans
1 envelope onion soup mix
1 can french fried onions (optional)
Layer cubed chicken, green beans in glass baking dish. Combine onion soup mix with soups and spread on top. Cover with foil and bake at 350 for 45 minutes. Uncover (and top with french fried onions of using) and bake 5-10 minutes more until bubbly. Serve over rice.
This serves 6 and makes very yummy leftovers- in fact, it’s what I just ate for lunch before heading into work!