Creamy Chicken Stir Fry (from Campbell's Soup Kitchen)

Serves: 4

1 lb. skinless boneless chicken breasts, cut into strips
3 cups cut up vegetables (use a combination of broccoli flowerets, sliced carrots and green or red pepper strips)
1 can Campbell's 98% Fat Free Cream of Mushroom soup
1/4 cup water
1 tablespoon soy sauce
4 cups hot cooked rice

Spray skillet with vegetable cooking spray and heat over medium high heat for 1 minute. Add chicken in 2 batches and stir fry until browned. Set chicken aside. Remove pan from heat. Spray with cooking spray, reduce heat to medium.
Add vegetables and stir fry until tender-crisp. Add soup, water and soy sauce, heat to a boil. Return chicken to pan and heat through. Serve over rice.