Quick Chicken Vegetable Stir-Fry
1 tbsp. vegetable oil
3/4 lb. skinless, boneless chicken breasts, cut into strips
1 lb. frozen vegetables or 4 cups cut-up fresh vegetables
1 can Campbell’s Condensed Cream of Chicken Soup
1/3 cup water
1 tbsp. Soy sauce
2 green onions, sliced
4 cups hot cooked rice
In large non-stick skillet over medium-high heat, heat oil. Stir
fry chicken until no longer pink. Remove from skillet; set aside.
In same skillet over medium heat, stir fry vegetables for 5-7
minutes or until tender-crisp.
Stir in soup, water, soya sauce and green onions. Bring to boil.
Return chicken to skillet. Heat through, stirring occasionally. Serve