1 med. green pepper, cut up
1 c. celery, cut up
1 onion, cut up
2 tbsp. butter
1 (10 1/2 oz.) can cream of chicken soup
1/3 c. water or broth
2 tbsp. soy sauce
2 c. cubed, cooked chicken
1 (16 oz.) can chop suey, drained
Chinese noodles

In a saucepan cook pepper, celery and onion until crisp and tender. Cook in butter. Stir in cream of chicken soup, water and soy sauce. Add chicken and chop suey vegetables. Heat through. Serve over hot rice or add Chinese noodles. Serves 6.