Yield: Makes 4 servings
1. In 10-inch skillet over medium heat, in hot oil, cook chicken until browned on all sides. Spoon off fat. 2. Add soup, garlic, basil and pepper. Heat to boiling; reduce heat to low. Cover; simmer 25 minutes, stirring occasionally. 3. Do not skin potatoes; cut into 1/4-inch slices. Add potatoes, green beans, onion and tomato to skillet. Cover; simmer 20 minutes more or until chicken and vegetables are tender, stirring occasionally. 4. Stir in yogurt.
Please note that some ingredients and brands may not be available in every store.