Chicken Broccoli Orientale

• 1 Tbsp. vegetable oil
• 1 lb. boneless, skinless chicken, cut into strips or squares
• 1 small onion, diced
• 1 medium green pepper (or red if desired), cut up into 1-inch squares
• 1 can (10 3/4 oz.) Campbell's cream of broccoli soup
• 3 Tbsp. water
• 1 Tbsp. soy sauce (if desired)
• hot cooked Minute rice

1. Brown the chicken in the vegetable oil in a frying pan.
2. Add the onion and pepper. Cook for 5 minutes, or until the vegetables are tender-crisp.
3. Stir in the soup, water and soy sauce (I've never tried it with soy sauce but the recipe calls for it).
4. Heat to boiling.
5. Reduce the heat to low.
6. Cover and simmer for 5 minutes or until the vegetables are tender. Serve over rice.
7. (I use Minute rice, since it can be soaking while you're cooking the chicken mixture.)

vegetable oil, chicken, onion, green pepper, campbells cream, water, soy sauce, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=174764 (may not work)