1 green bell pepper
2 c. cooked cubed chicken
3 c. cooked rice
1 (13-16 oz.) can pineapple bits
2 cans cream of chicken soup
2 cloves garlic, crushed
2 tbsp. vegetable oil
2 tbsp. soy sauce
1/4 c. toasted almonds

Slice green pepper into strips and set aside. Drain pineapple, saving juice in a saucepan.

In a skillet, heat oil and sauté pepper with garlic until tender.

Stir in soup and 1/2 cup pineapple juice. Add chicken, pineapple and soy sauce.

Cook until heated through, stirring now and then until done, about 15 minutes.

Serve over rice and top with almonds.

Serves 4.