Sautéed chicken and colorful vegetables are served over hot rice in a savory cream sauce.
cost per recipe: $9.73
The price is determined by the national average.
pounds skinless, boneless chicken breast halves, cut into strips
cup fresh broccoliflorets
cup sliced carrot
cup green pepperor red bell pepper, cut into 2-inch-long strips
can Campbell's® Healthy Request® Condensed Healthy Request® Cream of Celery Soup
tablespoon reduced sodium soy sauce
teaspoon garlic powder
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.