2 c. leftover chicken tenders
1 small onion, chopped
1/2 c. bell pepper
1 can cream of mushroom soup

Cut chicken tenders into two inch pieces. Spray large pan with Pam or use 2 tablespoons of vegetable oil. Cook onions and peppers over medium heat about 10 minutes. Add meat and mushroom soup, cook 10 to 15 minutes or until warm. Serve over rice. Other meats may be used.