2 whole chicken breasts (skinned, and boneless) cut into cubes
1 lg. onion, sliced
2 (10 oz.) cans Campbell Cream of Mushroom Soup
2 tbsp. vegetable oil
2 tbsp. vegetable oil
1 lg. green pepper, cut into strips
1 (15 1/2 oz.) can French style green beans
1 tsp. garlic powder
Salt/pepper to taste
Rice

In a large skillet, saute the onions and green peppers until tender. Add to this the French-style green beans, garlic powder, and salt and pepper. Remove from the skillet and set aside.

With the remaining vegetable oil, saute the chicken breast and add green bean mixture to the chicken breast. Add the cream of mushroom soup and simmer for approximately 15 to 20 minutes. May be served over rice.