1 lg. green pepper, cut in strips
1 to 2 cloves garlic, minced
2 tbsp. salad oil
2 cans cream of chicken soup
1 (13 oz.) can pineapple chunks or tidbits
2 c. cubed, cooked chicken
2 tbsp. soy sauce
3 c. cooked rice
1/4 c. toasted slivered almonds

In saucepan, cook green pepper with garlic in oil until tender. Blend in soup and pineapple juice; add chicken, pineapple tidbits, and soy sauce. Heat, stirring occasionally. Serve over hot rice. Sprinkle with almonds. Can be done ahead and heated while doing Minute rice. Easily multiplied for a crowd. Serves 6. Serve with tossed salad, crusty bread, light wine; and fruit and cheeses for dessert.