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1.Heat The Butter In A 10-Inch Skillet Over Medium-High Heat. Add The Chicken And Cook Until It'S Well Browned, Stirring Often. 2.Stir The Soup, Milk, Onion, Thyme And Black Pepper Into The Skillet. Heat To A Boil. Reduce The Heat To Low. Cover And Cook For 5 Minutes Or Until Chicken Is Cooked Through. 3.Stir In The Beans And Rice. Cover The Skillet And Remove From The Heat. Let Stand For 5 Minutes. Fluff The Rice With A Fork.
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