Cooking Directions

• Heat the oil in a 12-inch skillet over medium-high heat. Add the garlic and stir-fry for 30 seconds. Add the chicken and stir-fry until it's cooked through. Add the vegetables and cook for 3-4 minutes or until the liquid evaporates, stirring occasionally.
• Stir the soup, water, soy sauce and green onions in the skillet. Heat until the mixture is hot and bubbling, stirring occasionally.
• Serve the chicken mixture over the rice and sprinkle with the crunchy Asian noodles.

Ingredients

• 1 tablespoon vegetable oil
• 2 cloves garlic, minced
• 0.5 pound skinless, boneless chicken breast halves, cut into strips
• 14 ounces (1 bag) frozen vegetable blend (broccoli, carrots, red peppers, onion, mushrooms, sugar snap peas), thawed and drained
• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup
• 0.333 cup water
• 1 tablespoon soy sauce
• 2 green onion, sliced (about 1/4 cup)
• 1 cup long grain white rice, cooked according to package directions (about 3 cups)
• 0.5 cup crunchy Asian noodlesor fried wonton strips