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CAMPBELL'S QUICK AND CREAMY CHICKEN STIR-FRY
1 tbsp. vegetable oil
3 cups cut-up vegetables*
1 can (10 3/4 oz.) Campbell's Cream of Mushroom Soup or 98% Fat Free Cream of Mushroom Soup
1/4 cup water
1 tbsp. soy sauce
2 cans (5 oz. each) Swanson Premium Chunk White Chicken, drained
4 cups hot cooked rice
Heat oil in skillet. Add vegetables and stir-fry until tender-crisp.
Add soup, water, soy and chicken and heat through.
Serve over rice.
*Use a combination of broccoli flowerets, sliced carrots and green or red pepper strips.
Servings: 4
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