Creamy Chicken Stir-Fry

23 Reviews

Cook: 25 min
Ready In: 25 min

“Sauteed chicken and colorful vegetables are served over hot rice in a savory, cream sauce.” - by Campbell's Kitchen

Ingredients

1 pound skinless, boneless chicken breast, cut into strips
3 cups cut-up vegetables (broccoli, carrots, green beans and red pepper)
1 (10.75 ounce) can Campbell's® Healthy Request® Condensed Cream of Celery Soup
1/2 cup milk
1 tablespoon low-sodium soy sauce
1/4 teaspoon garlic powder
4 cups hot cooked rice, cooked without salt

Hide Checklist

Adjust Servings

Adjust

Metric US

Original recipe yields 4 servings

Directions

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.
Add vegetables and stir-fry until tender-crisp.
Add soup, milk, soy and garlic powder and heat through. Serve over rice.

Share It

Reviews (23)

Rate This Recipe

MRSMCGEE

May. 19, 2012

"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...." See more"

Jay

Dec. 11, 2007

"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 wonderfu..." See morel. However, because it soaked up so much of the sauce, there wasn't much left! Next time I will use one and a half cans. Regardless, it came out great!"

Apormann

Jun. 25, 2009

"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...." See more"

More Reviews