1 tb Vegetable oil
1 lb Chicken breasts or thighs
– skinless, boneless – cut into strips 1 Small onion; diced
1 Green or sweet red pepper
– medium, cut 1-inch squares 1 cn Cream of broccoli soup
– Campbell’s condensed – 10-3/4 ounce can 3 tb Water
1 tb Soy sauce
2 pk Chicken ramen noodle soup
– Campbell’s or Ramen Pride – 3 ounce packages In 10-inch skillet or wok over medium-high heat, in hot oil, stir-fry half the chicken until browned, stirring occasionally. Remove; set aside. Repeat with remaining chicken. In same skillet stir-fry onion and green pepper until tender-crisp, stirring occasionally. Reduce heat to low. Stir in reserved chicken, broccoli soup, water and soy. Heat through, stirring occasionally. Meanwhile, cook noodles according to package directions. Add seasoning packets; drain off most of liquid. Spoon chicken mixture over noodles. Serve with additional soy if desired.