Creamy chicken stir fry
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Skinless boneless chicken breast, in strips |
| 3 | cups | Vegetables, cut up* |
| 1 | can | Reduced fat Cream of Mushroom Soup |
| ¼ | can | Water |
| 1 | tablespoon | Soy sauce |
| 4 | cups | Cooked rice |
Directions
Spray skillet with vegetable cooking spray and heat over Medium-High heat for 1 minute.
Add chicken in 2 batches and stir-fry until browned. Set chicken aside.
Remove pan from heat Spray with cooking spray. Reudce heat to Medium. Add vegetables and stir fry until tender-crisp. Add soup, water and soy sauce.
Heat to boiling. Return chicken to pan and heat through. Serve over hot cooked rice.
* Use any combination of broccoli flowerets, sliced carrots, mushrooms, green and/or red bell peppers.
Recipe by: Campbells 98% Fat Free Soup Recipe Posted to Digest eat-lf.v097.n082 by Roberta Banghart <bobbi744@...> on Mar 26, 1997