Asian stir fry

1 tbsp. veggie oil
1 lb. boneless chicken breasts or tenders cut into strips
1 can Golden Mushroom Soup
3 tbsp. soy sauce
1 tsp. garlic powder
1 bag (16 oz) any frozen vegetable combination, thawed
4 cups hot cooked rice


HEAT oil in skillet. Add chicken and stir-fry until browned and juices evaporate.

ADD soup, soy sauce, and garlic powder. Heat to a boil. Add vegetables and cook until tender-crisp.

ENJOY!! SUPER YUM!!

SERVE over rice. Serves about 4.

Chicken Rice

• 1 green bell pepper, chopped (I use more like 1/2)
• 1 medium onion, chopped (again, I use 1/2)
• 1 cup uncooked white rice
• 1/2 cup butter or margarine
• 2 cans Chicken and Rice soup, condensed
• 1 cup water

Preheat oven to 350

In frying pan, saute bell pepper, onion, and rice in butter about 5 minutes.

In greased 9 x 13 pan, combine rice mixture, soup, and water. Cover and bake 45-55 minutes. Makes 6-8 servings.

Beans & Wild Rice Turkey

Ingredients:
1 package instant brown and wild rice
2 tablespoons butter or margarine
1 small onion, finely chopped
1/2 cup finely chopped celery
16 ounces can kidney beans, drained
5 ounces canned chunk turkey, drained and flaked
1/2 teaspoon thyme
1/4 teaspoon hot sauce

Directions:

Prepare rice mixture according to pkg. directions, reserving seasoning pkt. In large skillet over med.-high heat, melt butter. Add onion and celelry and cook 3-5 min., or until tender. Stir in reserved seasoning pkt., rice, beans, turkey, thyme, and hot water. Cook until thoroughly heated.

Serves 4.