Ingredients:
1 tablespoon vegetable oil
1 lb boneless chicken breasts, cut into strips
1 (10 3/4 ounce) cans Campbell’s Golden Mushroom soup
3 tablespoons soy sauce
1 teaspoon garlic powder
1 (16 ounce) bags any frozen mixed vegetables, thawed
hot cooked rice
Directions:
In skillet over medium high heat, heat oil.
Add chicken and stir-fry until cooked. Most juices will evaporate.
Add soup, soy and garlic.
Heat to a boil.
Add thawed vegetables and cook until tender-crisp, stirring often.
Serve over rice.
Servings: 4
Time preparation: 5 min.
Time total: 25 min.