Creamy Chicken Stir-Fry

Creamy Chicken Stir-Fry


"Sauteed chicken and colorful vegetables are served over hot rice in a savory, cream sauce."


25 m servings
Serving size has been adjusted!

Original recipe yields 4 servings


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  1. Spray skillet with vegetable cooking spray and heat 1 minute. Add chicken and stir-fry until browned and juices evaporate. Push chicken to one side of skillet.
  2. Add vegetables and stir-fry until tender-crisp.
  3. Add soup, milk, soy and garlic powder and heat through. Serve over rice.
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  1. 35 Ratings


This was the first recipe I used on allrecipes, and what a great choice! I substituted carrots, with onions. And used low fat milk. The broccoli was AMAZING! It soaked up the sauce and tasted wo...

I was absolutely NOT impressed with this recipe. I followed the directions to the letter. Just not my cup o' tea, I guess. Very bland.

This is one of my favorite dinners. I have made it a ton of times. I like it because you can change the veggies to what your family will eat.

Very Good! The only change I made was that I used Cream of Chicken because I did not have Cream of Celery soup. It tasted wonderful! For veggies I used green, red, and yellow peppers, onions ...

Easy & tasty way to use up random extras in our fridge/cupboard. Thanks!

This strifry was lovely. My family has some picky eaters, but the creamyness of the sauce took light away from the fact that it has lots of good veggies. I did more than 4 servings so I just upe...

We really liked this recipe. I improvised, using frozen mixed veggies and some cut up green bell pepper, a mixture of soy sauce and already-mixed stir-fry sauce, onion powder and pepper instead...

Great easy meal! Wasn't sure about the cream of celery but it was wonderful.

I replaced the broccoli with green beans. I'm not a big fan of soggy broccoli. Lol. Also instead of using cream of celery, I used cream of mushroom. I also added yellow pepper for extra color, a...