Cooking Directions

• Heat the oil in a 10-inch skillet over medium-high heat.  Add the chicken and stir-fry until well browned.  Remove the chicken from the skillet.
• Stir the vegetable soup, vegetables, soy sauce and cornstarch in the skillet.  Return the chicken to the skillet.  Cook and stir until the mixture boils and thickens.
• Prepare the ramen noodle soup according to the package directions.  Drain off the liquid.  Serve the chicken mixture over the noodles.

Ingredients

• 1 tablespoon vegetable oil
• 1 pound boneless, skinless chicken breasthalves, cut into strips
• 1 can (18.8 ounces) Campbell’s® Chunky™ Savory Vegetable Soup
• 1 cup frozen Asian stir fry vegetablesblend, thawed
• 2 teaspoons soy sauce
• 2 teaspoons cornstarch
• 2 packages (3 ounces each ) oriental flavored ramen noodle soup