Chicken & Vegatable Lo Mein

Well the actual recipe in comparison with its title is certainly lacking in actual 'lo mein', but this was actually very delicious! I made a few changes of my own to the recipe-- instead of using cauliflower, broccoli and carrots, I used peas, carrots and corn (and a few good hits of Mongolian Fire Oil to spice it up a bit!) Simple, good tasting and very filling!

*See recipe below*

• 4 skinless, boneless chicken breast halves (about 1 pound), cut into cubes
• 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
• 1 3/4 cups water
• 2 cups frozen vegetable combination (broccoli, cauliflower, carrots) *(I used peas, carrots and corn).
• 2 packages (3 ounces each) oriental flavor ramen noodle soup

• Cook the chicken in a 10-inch nonstick skillet over medium-high heat until well browned, stirring often. Remove the chicken from the skillet.
• Stir the mushroom soup, water, vegetables and 1 ramen seasoning packet in the skillet and heat to a boil. (Reserve the remaining seasoning packet for another use.) Reduce the heat to medium. Cook for 5 minutes, stirring often.
• Break up the noodles and stir in the skillet. Return the chicken to the skillet. Cook for 5 minutes or until the chicken is cooked through and the noodles are tender, stirring occasionally.

*Recipe source: [link]