Chicken Broccoli Orientale is preserved from a two-sided Campbell’s recipe clipping in the Oriental section of My Mom's Recipe Box. The original scans are included alongside the transcription.
Original Recipe Card
Ingredients
- 1 Tbs. vegetable oil
- 1 lb. skinless, boneless chicken breasts or thighs, cut into strips
- 1 small onion, cut into 1" pieces
- 1 medium sweet red or green pepper, cut into 1" squares
- 1 can (10¾ oz.) Campbell’s® condensed Cream of Broccoli Soup
- 3 Tbs. water
- 1 Tbs. soy sauce
- Hot cooked rice
- Green onion for garnish
- Soy sauce
Directions
1. In 10" skillet over medium-high heat, in hot oil, cook half of chicken until browned. Remove; set aside. Repeat with remaining chicken.
2. Return chicken to skillet. Add onion and pepper. Cook 5 minutes or until vegetables are tender-crisp and chicken is no longer pink.
3. Stir in soup, water and 1 Tbs. soy sauce. Heat to boiling. Reduce heat to low. Cover; cook 5 minutes, stirring occasionally.
4. Serve chicken mixture over rice. Garnish with green onion and pass additional soy sauce, if desired.
Yield
3½ cups or 4 main-dish servings
Preservation Notes
The color front and recipe-bearing reverse are preserved as separate scans. The reverse clipping is attached to a larger backing sheet.
Notes From the Original
Prep Time: 10 min. Cook Time: 20 min.
About My Mom’s Recipe Box
This recipe is part of My Mom’s Recipe Box, an ongoing preservation project dedicated to my late mother’s original recipe collection. Every effort is made to preserve the original wording, organization, handwritten notes, typewritten cards, magazine clippings, corrections, and other details exactly as they appeared in her recipe box. When clarification is helpful, it is provided separately so the original recipe remains preserved.
