Cooking Directions

• Season the chicken with the curry powder and cumin. Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often. Remove the chicken from the skillet.
• Reduce the heat to medium. Heat the remaining oil in the skillet. Add the garlic and onion and cook until the onion is tender, stirring often.
• Stir the soy sauce, soup, broth, pepper, peas and carrots, mushrooms and tomato in the skillet. Return the chicken to the skillet. Heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through.  Serve the chicken mixture over the rice, if desired.

Ingredients

• 1.25 pounds skinless, boneless chicken breast halves, cut into 1-inch pieces
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 2 tablespoons vegetable oil
• 2 cloves garlic, chopped
• 1 large onion, chopped (about 1 cup)
• 1 tablespoon soy sauce
• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
• 1.75 cups Swanson® Chicken Brothor Swanson Chicken Stock
• 1 medium green pepper, cut into 1-inch pieces (about 1 cup)
• 1 can (about 8 ounces) peas and carrots, drained
• 1 can (about 4 ounces) sliced mushrooms, drained
• 1 medium tomato, cut into wedges
• 2 cups long grain white rice, prepared according to package directions (about 6 cups)