2 whole chicken breasts, skinned & boned
2 lg. peppers, cut in squares
1 can water chestnuts, drained & sliced
1 (1 1/4 oz.) envelope chicken gravy mix
Cooked rice
3 tbsp. butter
1/4 lb. mushrooms, sliced
1 c. water
2 tbsp. soy sauce

Cut chicken into 1 inch cubes. Melt butter in large skillet; cook chicken about 5 minutes, turning to brown lightly. Add green peppers, mushrooms and water chestnuts (2 cups sliced celery and green onion can be added also). Cook 3 to 5 minutes longer. Stir in gravy mix, water and soy sauce. Bring to a boil, stirring constantly. Serve over cooked rice. Makes about 4 servings.