Chicken How-So

• 2 boneless, skinless chicken breasts, about 1 lb.
• 2 Tbsp. butter or margarine
• 1 can golden mushroom soup
• 1/2 c. water
• 1 beef bouillon cube
• 1 Tbsp. soy sauce
• 1 tsp. Worcestershire sauce
• 1/2 tsp. curry powder
• 1/2 tsp. poppy seed
• 1 can (8 oz.) bamboo shoots, drained
• 1/2 c. sliced celery
• 1/2 c. sliced onion
• 1 can (3 oz.) sliced mushrooms, drained
• 1 small green pepper, cut in strips
• 3 Tbsp. dry white wine
• 1 can (3 oz.) chow mein noodles

1. Cut chicken into 1 1/2-inch pieces.
2. In skillet, brown chicken in margarine or butter until golden brown.
3. Stir in soup, water, bouillon cube, soy sauce, Worcestershire, curry and poppy seed; mix well.
4. Cover and simmer 15 minutes, stirring occasionally.
5. Add the bamboo shoots, celery, onion and mushrooms.
6. Cover and simmer 10 minutes or until tender-crisp.
7. Stir in green pepper and wine. Cover and simmer 2 to 3 minutes more.
8. Serve over chow mein noodles.

chicken breasts, butter, golden mushroom soup, water, soy sauce, worcestershire sauce, curry powder, poppy seed, bamboo shoots, celery, onion, mushrooms, green pepper, white wine, noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=509529 (may not work)