SKILLET CHICKEN AND VEGGIES

Skillet Chicken and Veggies image

My mother-in-law and sisters-in-law put together a cookbook containing my husband's favorite meals when we got married. This stir-fry is one of the recipes in the book.-Annette Phillips, Baton Rouge, Louisiana

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 4 servings.

Number Of Ingredients 9

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Ingredients

2 tablespoons vegetable oil
1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
1 cup sliced onion
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
2 tablespoons Worcestershire sauce
1/2 to 1 teaspoon salt
1/2 teaspoon dried oregano
2 cups sliced zucchini
1 package (10 ounces) frozen green beans, thawed

Steps:

In a large skillet, heat oil over medium-high heat. Brown chicken, a few pieces at a time; remove from skillet and set aside. Discard all but 2 teaspoons drippings. Saute onion in drippings until tender. Add soup, Worcestershire sauce, salt and oregano; stir until smooth. Add chicken; bring to a boil. Reduce heat; cover and simmer for 30-40 minutes. Add zucchini and green beans; cover and simmer for 10 minutes or until chicken juices run clear.

Nutrition Facts : Calories 592 calories, Fat 35g fat (9g saturated fat), Cholesterol 156mg cholesterol, Sodium 1147mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 4g fiber), Protein 52g protein.