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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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A yummy dinner that's easy to whip up if you keep the ingredients on hand, both in the cupboard and in the freezer. Ingredients:
1 tablespoon vegetable oil |
1 lb boneless skinless chicken breast, cut in 3-inch strips |
2 cups fresh broccoli florets or 2 cups fresh frozen broccoli florets |
2 garlic cloves, minced |
1 (10 ounce) can campbell's cream of chicken soup or 1 (10 ounce) can low-fat cream of chicken soup |
1 (10 ounce) can mandarin orange segments |
1/4 teaspoon dried oregano flakes |
Directions:
1. Heat oil at medium-high in large skillet and add chicken and stir-fry 5 minutes or until browned; set aside.
2. Reduce heat to medium.
3. Add broccoli and garlic to skillet; stir-fry 2 minutes.
4. Stir in soup, liquid drained from mandarin orange segments (reserve segments), and oregano.
5. Heat to a boil, stirring often.
6. Reduce heat to low and stir in chicken.
7. Simmer until chicken is cooked through, about 5 minutes.
8. Stir in orange segments and serve.
9. Particularly nice with rice, or serve with thin Asian-style noodles.
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