2 chicken breast, skinned and boned
2 tsp. butter
1 can Golden mushroom soup
1/2 c. water
1 beef bouillon cube
1 tsp. soy sauce
1 tsp. Worcestershire sauce
1/2 tsp. poppy seed
1 (8 oz.) can bamboo shoots, drained
1/2 c. sliced celery
1/2 c. sliced onion
1 (4 oz.) can sliced mushrooms, drained
3 tsp. dry white wine
1/2 tsp. curry powder
1 sm. green pepper, cut into pieces
1 (13 oz.) bag or can Chow Mein noodles

Cut chicken into 1 inch pieces. In a medium skillet, brown chicken in butter until golden brown. Stir in soup, water, bouillon cube, soy sauce, Worcestershire sauce, curry power, poppy seed and mix well. Cover, let simmer. Stir occasionally. Add bamboo shoots, celery, onions, mushrooms, cover and let simmer for 10 minutes or until tender crisp. Stir in green peppers and wine. Cover and simmer 2-3 minutes more. Serve over chow mein noodles. 4-6 servings.