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.
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)
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