1 tablespoon vegetable oil
1 pound skinless, boneless chicken breast halves
1 (8 ounce) can condensed cream of chicken soup
1 (6 ounce) can chicken broth
1 (4 ounce) can condensed cream of mushroom soup
1 cup water
1 (8 ounce) can chicken broth
1/2 cup water
1/4 cup vegetable oil
Heat oil in a large skillet over medium heat. Stir fry chicken breasts until golden brown. Remove from skillet and place in a large bowl.
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