Best Creamy Chicken Stir Fry Recipes

Campbell's Creamy Chicken Stir Fry image

Provided by PanNan

Categories Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb boneless skinless chicken breast, cut in bite size pieces
3 cups fresh stir fry vegetables (like broccoli, carrots, red peppers, mushrooms, snowpeas, etc.) or 3 cups frozen stir fry vegetables (like broccoli, carrots, red peppers, mushrooms, snowpeas, etc.)
1 (10 1/2 ounce) can condensed cream of mushroom soup (or golden mushroom soup)
1/4 cup water
1 tablespoon soy sauce
4 cups cooked rice
1/2 teaspoon sambal oelek (optional)

Steps:

Spray skillet with cooking spray (or use 1 tbsp oil) and heat over medium-high heat 1 minute.
Stir-fry chicken in 2 batches until browned.
Remove from pan and set chicken aside.
Remove pan from heat.
Spray with cooking spray (or add more oil).
Add vegetables and stir-fry over medium heat until tender crisp.
Add soup, water and soy sauce.
Heat to a boil.
Return chicken to pan and heat through.
Serve over hot rice.

Nutrition Facts : Calories 437.1, Fat 7.7, SaturatedFat 1.8, Cholesterol 72.6, Sodium 905.3, Carbohydrate 58.4, Fiber 0.6, Sugar 1.2, Protein 30.2

Creamy Chicken Stir-Fry image

Provided by Erica_Hildebrand

Categories Chicken

Time 30m

Yield 8 serving(s)

Number Of Ingredients 19

8 chicken breasts
salt and pepper
1 cup fresh sliced mushrooms
1 red bell pepper, chopped
1/2 green pepper, chopped
1 onion, chopped
2 small carrots, thinly sliced into matchsticks
8 -10 black olives, sliced thinly (optional)
1/2 jalapeno pepper, sliced into very small pieces (optional)
1 (8 ounce) package uncooked angel hair pasta
1/4 cup butter
1/4 cup all-purpose flour
1 cup chicken broth
1 cup half-and-half
1 teaspoon garlic salt
ground black pepper
1/2 cup shredded mozzarella cheese
3/4 cup grated cheddar cheese
1/4 cup grated mozzarella cheese, for topping (optional)

Steps:

In a large non-skillet, saute the chicken.
Salt and pepper to taste.
Add the vegetables and cook until they are tender.
Cook the pasta according to package directions.
Drain, cover and set aside.
In a large saucepan, melt the butter or margarine and blend in flour.
Gradually stir in the chicken broth and half-and-half.
Cook over medium low heat, stirring constantly, until the sauce begins to thicken.
Add garlic salt and ground black pepper to taste.
Blend in the mozzarella and cheddar and continue heating, stirring constantly, until the cheeses melt.
Stir in the chicken/vegetable mixture and heat thoroughly.
Toss with the cooked pasta and top with grated Parmesan cheese, if desired.