Creamy Chicken Stir Fry

I got this recipe off the back of a soup can many years ago.  It's one of my all-time favorite stir-fry recipes.  Stir-frys are great for families - they're generally economical, quick, and healthy - loaded with veggies.  This recipe has a twist on traditional stir-fry recipes and that's just what I love about it.

1 1b. skinless, boneless chicken breasts, cut into strips

3 c cut-up fresh vegetables or 16-oz. bag frozen stir-fry vegetable blend
1 can cream of mushroom soup
¼ c water
1 T soy sauce
4 c hot cooked rice


Spray skillet with vegetable cooking spray and heat over medium-high heat for 1 minute.  Add chicken in 2 batches and stir-fry until browned. Set chicken aside.

Remove pan from heat. Spray with cooking spray. Reduce heat to medium. Add vegetables and stir-fry until tender crisp. Add soup, water and soy. Heat to a boil. Return chicken to pan and heat through. Serve over rice.