1 lg. green pepper (cut in strips)
1-2 cloves garlic, minced
2 tbsp. butter
2 cans cream of chicken soup
1 (13 oz.) can pineapple tidbits
2 c. diced cooked chicken
2 tbsp. soy sauce
3 c. cooked rice or crisp noodles
1/4 c. toasted sliced almonds

Cook green pepper in butter; add garlic. Blend in undiluted soup and syrup drained from pineapple. Add pineapple, chicken and soy sauce. Heat and serve over rice or crisp noodles. Top with almonds. Serves 6.