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Campbell's Creamy Chicken Stir Fry

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“This is so easy and quick. The flavor is great, and it's a low fat recipe on top of that!”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 1 lb boneless skinless chicken breast, cut in bite size pieces
  • 3 cups fresh stir fry vegetables (like broccoli, carrots, red peppers, mushrooms, snowpeas, etc.) or 3 cups frozen stir fry vegetables (like broccoli, carrots, red peppers, mushrooms, snowpeas, etc.)
  • 1 (10 1/2 ounce) can condensed cream of mushroom soup (or golden mushroom soup)
  • 14 cup water
  • 1 tablespoon soy sauce
  • 4 cups cooked rice
  • 12 teaspoon 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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