1 lg. green pepper, cut into strips
1 clove garlic, minced
2 tbsp. oil
2 (10 3/4 oz.) cans cream of chicken soup
1 (13 oz.) can pineapple tidbits with juice
2 c. cubed, cooked chicken
2 tbsp. soy sauce
2 c. cooked rice
1/3 c. toasted slivered almonds

In frying pan cook green pepper with garlic in oil until tender. Blend in soup and pineapple juice. Add chicken, pineapple bits and soy sauce. Simmer 10 minutes, stirring occasionally. Serve over rice and top with slivered almonds.

To toast almonds, put into 350 degree oven for about 10 minutes, with tablespoon of butter, stirring and watching they do not get too brown.