I am very behind on my recipe posts with many photos waiting to be posted. I'll try to catch up soon, which means many recipes to come.
I found this recipe years ago in Campbell's Soup recipes booklet. Incredibly easy and quick with a thick sauce that isn't like your usual stir-fry.
Asian Chicken Stir-Fry
1 T. vegetable oil
1 lb. skinless, boneless chicken breasts, cut into strips
1 can condensed Golden Mushroom Soup
2 T. soy sauce
1 t. garlic powder
1 bag (16 oz.) any frozen vegetable combination
4 c. 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.