Creamy Chicken Stir Fry 2 tablespoons vegetable oil 1 pound skinless, boneless chicken breasts, cut into strips 3 cups cut-up vegetables 1 can cream of mushroom soup 1/4 cup water 1 tablespoon soy sauce 4 cups hot cooked rice
In skillet over medium-high heat, heat half the oil. Add chicken in 2 batches and stir fry until browned. Set chicken aside.
Add remaining oil. Add vegetables and stir fry over medium heat until tender-crisp. Add soup, water and soy sauce. Heat to a boil. Return chicken to pan and heat through. Serve over rice.
