2 chicken breasts (1 lb.), skinned and boned
2 tbsp. butter
1 can golden mushroom soup
1/2 c. water
1 beef bouillon cube
1 tbsp. soy sauce
1 tsp. Worcestershire sauce
1/2 c. sliced celery
8 oz. can bamboo shoots, drained
1/2 c. sliced onion (med.)
3 oz. can sliced mushrooms, drained
1 sm. green pepper, cut into strips
1 sm. can water chestnuts
3 oz. can chow mein noodles

Cut chicken into 1 1/2 inch pieces. In medium skillet, brown chicken in butter until golden brown. Stir in the soup, water, bouillon cube, soy sauce, Worcestershire and mix well. Cover and simmer 15 minutes, stirring occasionally. Add the bamboo shoots, celery, onion and mushrooms. Cover and simmer 10 minutes or until tender - crisp. Stir in the green pepper; cover and simmer 2 to 3 minutes more. Serve over chow mein noodles. Makes 4 to 6 servings. Add 1 can bean sprouts, drained, sometimes for a change.