Creamy Chicken Stir-Fry
Here's a way to make a chicken and veggie stir-fry even better...the secret's in the creamy mushroom-soy sauce.
Ingredients
1.25 pounds skinless, boneless chicken breast halves, cut into strips
1 cup broccoliflorets
1 cup sliced carrot
1 cup sliced green pepperor red bell pepper
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
0.25 cup water
1 tablespoon soy sauce
1 cup regular long grain white rice, prepared according to package directions (about 3 cups)
1 cup broccoliflorets
1 cup sliced carrot
1 cup sliced green pepperor red bell pepper
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
0.25 cup water
1 tablespoon soy sauce
1 cup regular long grain white rice, prepared according to package directions (about 3 cups)
Instructions
Spray a 12-inch skillet with vegetable cooking spray and heat over medium-high heat for 1 minute. Add the chicken and cook until well browned, stirring often.
Add the vegetables to the skillet and cook until the vegetables are tender-crisp, stirring often. Stir in the soup, water and soy sauce and cook until the mixture is hot and bubbling. Serve the chicken mixture over the rice.
Add the vegetables to the skillet and cook until the vegetables are tender-crisp, stirring often. Stir in the soup, water and soy sauce and cook until the mixture is hot and bubbling. Serve the chicken mixture over the rice.
Creamy Chicken Stir-Fry
Here's a way to make a chicken and veggie stir-fry even better...the secret's in the creamy mushroom-soy sauce.
Directions
Print
Spray a 12-inch skillet with vegetable cooking spray and heat over medium-high heat for 1 minute. Add the chicken and cook until well browned, stirring often.Add the vegetables to the skillet and cook until the vegetables are tender-crisp, stirring often. Stir in the soup, water and soy sauce and cook until the mixture is hot and bubbling. Serve the chicken mixture over the rice.
Ingredients
1.25 pounds skinless, boneless chicken breast halves, cut into strips1 cup broccoliflorets1 cup sliced carrot1 cup sliced green pepperor red bell pepper1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup0.25 cup water1 tablespoon soy sauce1 cup regular long grain white rice, prepared according to package directions (about 3 cups)
Thyme Chicken & Roasted Winter Vege...
This comforting roasted chicken and vegeta...
Baked Chicken, Broccoli & Rice
This family-friendly casserole features gr...
Instant Pot® Chicken Rice Soup
Our recipe for Instant Pot® Chicken Rice ...
Slow Cooked Chicken & Vegetable Bru...
This slow cooked appetizer is perfect for ...