Campbell's Creamy Chicken Stir Fry

READY IN: 25mins
Recipe by PanNan

This is so easy and quick. The flavor is great, and it's a low fat recipe on top of that!

Top Review by Pets'R'us

I had never used Campbell soup for a stir fry, only for oven dishes, that is why this recipe looked interesting to me.It was exactly what you said, and on the table in 20 minutes. I did add an onion and a clove of garlic, and used cream of celery soup because that was what I had in the kitchen cupboard.This will be made again.

Ingredients Nutrition

  • 453.59 g boneless skinless chicken breast, cut in bite size pieces
  • 709.77 ml fresh stir fry vegetables (like broccoli, carrots, red peppers, mushrooms, snowpeas, etc.) or 709.77 ml frozen stir fry vegetables (like broccoli, carrots, red peppers, mushrooms, snowpeas, etc.)
  • 297.66 g can condensed cream of mushroom soup (or golden mushroom soup)
  • 59.14 ml water
  • 14.79 ml soy sauce
  • 946.36 ml cooked rice
  • 2.46 ml sambal oelek (optional)

Directions

  1. Spray skillet with cooking spray (or use 1 tbsp oil) and heat over medium-high heat 1 minute.
  2. Stir-fry chicken in 2 batches until browned.
  3. Remove from pan and set chicken aside.
  4. Remove pan from heat.
  5. Spray with cooking spray (or add more oil).
  6. Add vegetables and stir-fry over medium heat until tender crisp.
  7. Add soup, water and soy sauce.
  8. Heat to a boil.
  9. Return chicken to pan and heat through.
  10. Serve over hot rice.

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