Creamy Skillet Chicken

1 Can Cream of Chicken
1 C. Water
3/4 C. Uncooked White Rice
2 C. Cooked Chopped Chicken
2 C. Frozen mixed Vegetables thawed

Whisk soup and water into Skillet. Heat until just boiling (2-3 minutes). Stir in Rice. Cover and reduce heat to low and cook 20 minutes. Add chicken and vegetables. Stir and cover. Cook 3-4 minutes to heat through.

MMMM! Stir Fried Asian Chicken

4 (4 ounce) boneless skinless chicken breast halves

3 tablespoons cornstarch
2-4 tablespoons soy sauce*
1/2-1 teaspoon ground ginger*
1/4 teaspoon garlic powder
3 tablespoons cooking oil, divided
1 package frozen Asian Medley Vegetables
1/4 C. water
1 teaspoon chicken bouillon granules

*Add soy sauce and ginger to your own liking. I use about 3 Tbls soy sauce and about 3/4 tsp ginger

Directions:

Cut chicken into 1/2-in. strips; place in a resealable plastic bag. Add cornstarch, Ginger and Garlic Powder and toss to coat. Add to Soy Sauce to bag and shake well. Refrigerate for 30 minutes.

In a large skillet or wok, heat 2 tablespoons of oil; stir-fry chicken until no longer pink, about 3-5 minutes. Remove and keep warm. Add remaining oil; stir- fry vegetables until crisp-tender and heated through. Add water and bouillon. Return chicken to pan. Cook and stir until thickened and bubbly.

DELICIOUS!