Asian Chicken Stir-Fry

1 Tbsp. vegetable oil

1 lb. skinless, boneless, chicken breast, cut into strips

1 can Campbell’s golden mushroom soup (10 ¾ oz)

3 Tbsp. soy sauce

1 tsp. garlic powder

1 bag frozen vegetables, thawed (16 oz)

cooked rice

In skillet heat oil.  Add the chicken and stir fry until cooked.  Add soup, soy sauce and garlic.  Heat to boil.  Add thawed vegetables and cook over medium heat until vegetables are tender-crisp, stirring often.  Serve over rice.