Cooking Directions

• 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 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)