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Creamy Chicken Stir-Fry with Fresh Vegetables

At a glance

Prep

20 min.

Total

40 min.

Serves

4

: about 1 1/2 cups each

Cook: 20 min.

Cost per recipe: $7.90

Sautéed chicken and colorful vegetables are served over hot rice in a savory cream sauce.

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)

How to Make It

  • 1

    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.

  • 2

    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.

Recipe Nutritional Information

Made With

(10 1/2 ounces) Campbell’s® Healthy Request® Condensed Cream of Celery Soup

calories

415

totalfat

6.3g

saturatedfat

1.5g

cholesterol

109mg

sodium

499mg

totalcarbohydrate

51g

dietaryfiber

2.4g

protein

37.4g

vitamina

120%DV

vitaminc

60%DV

calcium

15%DV

iron

10%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.