Subject: Campbell's Creamy Chicken Stir-Fry
From: Unicorn (unicorn@indenial.com)
Date: Wed Nov 07 2001 - 17:06:56 EST
Food for Thought:
It is one of the blessings of old friends that you can afford to be
stupid with them. (Ralph
Waldo Emerson)
Recipe of the Day:
Campbell's Cream of Chicken Soup stirs up meal excitement with this
simple chicken
stir-fry--so quick to make and delicious to serve!
Campbell's Creamy Chicken Stir-Fry
To see this recipe, visit:
http://www.campbellkitchen.com/getrecipe.cfm?RID=1459
Prep/Cook Time: 25 min.
3 cups cut-up vegetables*
1 lb. boneless chicken breasts, cut into strips
1 can (10 3/4 oz.) Campbell's Cream of Chicken or 98% Fat Free Cream of
Chicken Soup
1/4 cup water
1 tbsp. soy sauce
4 cups hot cooked rice
SPRAY skillet with vegetable cooking spray. Heat 1 min. Add vegetables
and stir-fry until
tender-crisp. Remove vegetables. Remove pan from heat.
SPRAY skillet with cooking spray and heat 1 min. Stir-fry chicken until
browned.
ADD soup, water and soy. Heat to a boil. Return vegetables to skillet
and heat through. Serve
over rice. Serves 4.
*Use a combination of broccoli flowerets, sliced carrots and green or
red pepper strips.
Shopping List:
1 can (10 3/4 oz.) Campbell's Cream of Chicken or 98% Fat Free Cream of
Chicken Soup
1 lb. boneless chicken breasts
Rice
Soy sauce
Broccoli flowerets
Carrots
Green or red pepper
Kitchen Clip:
Fresh chicken may be stored in the coldest part of the refrigerator
(40°F.) in its original
packaging for up to two days. Keeping food safety in mind, wait until
just before cooking to
cut the chicken for this recipe, and remember to thoroughly wash hands,
utensils and surfaces
before and after cutting chicken.
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