1 tbsp. vegetable oil
1 lb. boneless, skinless, chicken thighs or breasts, cut into strips
1 sm. onion, cut into 1 inch squares
1 med. green or sweet red pepper, cut into 1 inch squares
1 can (10 3/4 oz.) Campbells cream of broccoli soup
3 tbsp. water
1 tbsp. soy sauce
Hot cooked rice

1. In 10 inch skillet over medium high heat, in hot oil, cook chicken 1/2 at a time until browned. Add onion and peppers. Cook 5 minutes or until vegetables are tender crisp.

2. Stir in soup, water and soy sauce. Heat to boiling. Reduce heat to low. Cover, simmer 5 minutes or until vegetables are tender. Serve over rice. 4 servings.

Preparation time: 10 minutes. Cook time: 20 minutes.