1 tbsp. vegetable oil
1 lb. boneless, skinless chicken thighs, cut in strips
1 sm. onion, cut into 1 inch squares
1 can Campbell's cream of broccoli soup
3 tbsp. water
1 tbsp. soy sauce
Hot cooked rice

1. In skillet, in hot oil, cook chicken (1/2 pound at a time), until browned. Add onion and pepper. Cook until tender-crisp.

2. Stir in soup, water and soy sauce. Heat to boiling. Reduce heat to low. Cover and simmer 5 minutes or until vegetables are tender.

3. Serve over rice. Makes 4 servings.