2 chicken breasts (skinned & boned)
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 (8 oz.) can bamboo shoots, drained
1/2 c. sliced celery
1/2 c. sliced onion
1 (3 oz.) can mushrooms, drained
1 sm. green pepper, cut in strips
1 (3 oz.) can chow mein noodles

Cut chicken in small pieces. Saute in butter until brown. Stir in soup, water, bouillon, soy sauce, Worcestershire and curry powder. Cover and simmer 15 minutes, stirring occasionally. Add bamboo shoots, celery, onion and mushrooms. Cover and simmer 10 minutes. Stir in green pepper. Cover and simmer 2-3 minutes more. Serve over chow mein noodles.