Ingredients:
1 tablespoon vegetable oil
1 lb boneless skinless chicken breasts, cut in 3-inch strips
2 cups fresh broccoli florets or 2 cups fresh frozen broccoli florets
2 garlic cloves, minced
1 (10 ounce) cans Campbell’s Cream of Chicken Soup or 1 (10 ounce) cans low-fat cream of chicken soup
1 (10 ounce) cans mandarin orange segments
1/4 teaspoon dried oregano flakes
Directions:
Heat oil at medium-high in large skillet and add chicken and stir-fry 5 minutes or until browned; set aside.
Reduce heat to medium.
Add broccoli and garlic to skillet; stir-fry 2 minutes.
Stir in soup, liquid drained from mandarin orange segments (reserve segments), and oregano.
Heat to a boil, stirring often.
Reduce heat to low and stir in chicken.
Simmer until chicken is cooked through, about 5 minutes.
Stir in orange segments and serve.
Particularly nice with rice, or serve with thin Asian-style noodles.
Servings: 4
Time preparation: 15 min.
Time total: 35 min.