2 chicken breasts, simmered, boned and skinned, cut up
2 tbsp. butter
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

Brown chicken in butter. Stir in water, soup, bouillon cube, soy sauce, Worcestershire sauce, curry powder and poppy seed. Cover and simmer 15 minutes.

1 (8 oz.) can bamboo shoots
1/2 c. celery, sliced
1/2 c. onion, sliced
1 (3 oz.) can mushrooms

Add these ingredients to mixture and continue to simmer 10 minutes longer. Add 1 small green pepper cut into strips and 3 tablespoons white wine; simmer 2-3 minutes more. Serve over chow mein noodles or cooked rice. Yield: 4-6 servings.