1 large green pepper, cut in strips
1-2 cloves garlic, minced
2 Tbsp. salad oil
2 cans cream of chicken soup
2 cups cubed, cooked chicken
1 13-oz. can pineapple tidbits with juice
2 Tbsp. soy sauce
3 cups cooked rice
1/4 cup toasted slivered almonds
In saucepan, 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. Makes 6 servings.
(This is a Kofford famile recipe :))
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