CAMPBELL'S ORIENTAL CHICKEN

1 lb skinless boneless chicken breasts, cut into strips
3 cups cut-up vegetables*
1 (10 3/4 oz) can reduced fat condensed cream of mushroom soup
3 tbsp water
1 tbsp soy sauce
4 cups hot cooked rice

Spray skillet with cooking spray and heat over medium-high heat 1 minute. Add chicken in 2 batches and stir-fry until browned. Set chicken aside.

Reduce heat to medium. Remove skillet from heat and spray with cooking spray. Add vegetables and stir-fry until tender-crisp.

Add soup, water and soy sauce. Heat to a boil. Return chicken to pan. Heat through.

Serve over rice.

*Use a combination of broccoli flowerets, sliced carrots and red or green pepper strips.

Servings: 4
Source: Campbell's Soup Flyer