Cooking Directions

• Heat the soup, peanut butter, soy sauce, lime juice, brown sugar and red pepper in a 12-inch skillet over medium-high heat to a boil.  Reduce the heat to low.  Add the chicken and cook until the mixture is hot and bubbling.  Remove the skillet from the heat.
• Add the pasta and coleslaw mix to the skillet and toss to coat.  Sprinkle with the peanuts and cilantro, if desired.

Ingredients

• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom with Roasted Garlic Soup
• 0.333 cup creamy peanut butter
• 3 tablespoons soy sauce
• 2 tablespoons lime juice
• 2 tablespoons packed brown sugar
• 0.5 teaspoon crushed red pepper
• 1 package (6 ounces) refrigerated cooked chicken strips (about 1 1/2 cups)
• 8 ounces (1/2 of a 1-pound package) vermicelli pasta, cooked and drained (about 4 cups)
• 2 cups coleslaw mix
• 0.333 cup chopped dry roasted salted peanuts
• 2 tablespoons chopped fresh cilantro (optional)