Asian Chicken Stir Fry

1 tbsp vegetable oil
1 lb. boneless chicken breasts, cut into strips
1 can Campbell's Golden Mushroom Soup
3 tbsp soy sauce
1 tsp garlic powder
1 bag (16 oz.) any frozen vegetable combination, thawed
Hot cooked rice

Heat oil in skillet. Add chicken and stir-fry until browned.

Add soup, soy and garlic. Heat to a boil. Add vegetables and cook until
tender-crisp. Serve over rice.

Makes 4 servings

This recipe courtesy of Back of the Box Recipes. Home Page

This recipe created by Campbell's.