CHUNKY CHICKEN STIR-FRY
Missy Brannighan - Marlton

1 lb skinless, boneless chicken breasts, cut into strips
1 tbsp vegetable oil
2 tsp cornstarch
1 can (19-oz) Campbell's Chunky ready to serve vegetable soup
2 tsp soy sauce
1 cup frozen vegetable combination, thawed
2 pkg (3-oz each) Campbell's or Sanwa Ramen Pride chicken flavor ramen noodle soup, cooked and drained

In skillet over medium-high heat, stir-fry half of chicken in hot oil until browned. Remove; set aside. Repeat with remaining. Pour off fat. In same skillet, stir together cornstarch, vegetable soup and soy sauce until cornstarch is dissolved. Add vegetables. Cook and stir until mixture boils and thickens. Return chicken to skillet. Heat through. Serve over noodles.

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