by Ruth Ann Harrison
1 lg green pepper, cut into strips
1 to 2 cloves garlic, minced
2 Tbsp oil
2 cans cream of chicken soup
1 can (13oz) pineapple tidbits with juice
2 cups cubed cooked chicken
2 Tbsp soy sauce
3 cups cooked rice
1/2 cup toasted slivered almonds (optional)
In sauce pan, cook green pepper with garlic in oil until tender. Blend in soup and pineapple juice: add chicken, pineapple tidbits, and soy sauce. Heat, stirring now and then. Serve over rice. Top with almonds.
Serves 6
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