What You'll Need
1 1/4 pounds skinless, boneless chicken breast halves, cut into strips
1 cup fresh broccoli florets
1 cup sliced carrots
1 cup green pepper or red bell pepper, cut into 2-inch-long strips
1 can (10 1/2 ounces) Campbell’s® Healthy Request® Condensed Cream of Celery Soup
1/2 cup milk
1 tablespoon reduced sodium soy sauce
1/4 teaspoon garlic powder
1 cup long grain white rice, prepared according to package directions without salt (about 3 cups)
Spray a 12-inch skillet with vegetable cooking spray and heat over medium-high heat for 1 minute. Add the chicken and cook until well browned, stirring often.
Add the vegetables to the skillet and cook until the vegetables are tender-crisp, stirring often. Stir in the soup, milk, soy sauce and garlic powder and cook until the mixture is hot and bubbling. Serve the chicken mixture with the rice.