green bell peppers
cut in strips
soup, cream of chicken
|1 cn Pineapple tidbi||
soy sauce, tamari
In large frying pan, cook green pepper with garlic in oil until tender.
Blend in soup and pineapple juice from can.
Add chicken, pineapple bits, and soy sauce.
Simmer for abt. 10 min., stirring occasionally.
Serve over rice and top with toasted slivered almonds.
To toast almonds, put them in a 350℉ (180℃).
oven for abt. 10 min. with a tablespoon of butter, strring and watching to see that they do not get too brown.