| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Dairy |
|
Chicken, Ceideburg 2 |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Vegetable oil |
| 1 |
lb |
Boneless, skinless chicken thighs or breasts, cut into strips |
| 1 |
sm |
Onion, cut into 1" squares |
| 1 |
md |
Green or sweet red pepper, cut into 1" squares |
| 10 1/4 |
oz |
Campbell's Cream of Broccoli Soup |
| 3 |
tb |
Water |
| 1 |
tb |
Soy sauce |
|
|
Hot cooked rice |
INSTRUCTIONS
In a 10-inch skillet over medium-high heat, in hot oil, cook chicken,
1/2 at a time until browned. Add onion and peppers. Cook for 5
minutes or until vegetables are tender-crisp.
Stir in soup, water and soy sauce. Heat to boiling. Reduce heat to
low. Cover, simmer for 5 minutes or until vegetables are tender.
Serve over rice.
Makes 4 servings.
Posted by Stephen Ceideberg; October 14 1992.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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