1 tbsp. vegetable oil
1 lb. skinless, boneless chicken breast, cut into strips
1 can (19 ounce) can Campbell’s Chunky Savory Vegetable Soup
1 cup frozen oriental or other mixed vegetables combination, thawed
2 tsp. cornstarch
2 tsp. soy sauce
2 pkg. (3 ounces each) oriental flavored Ramen noodle soup
Directions:
Heat oil in skillet. Add chicken and stir-fry until browned. Remove chicken.
Add vegetable soup, vegetables, soy and cornstarch. Return chicken to skillet. Cook and stir until mixture boils and thickens.
Prepare ramen noodle soup according to package directions. Drain off most of liquid. Serve chicken mixture over noodles.
TIP: To quickly thaw frozen vegetables, microwave on high 2 minutes or until thawed.
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