1 1/2 lbs. boneless chicken breast
14 1/2 oz. can Italian-style stewed tomatoes
3 (8 oz.) cans tomato sauce
1 green pepper, cut up
1 sm. yellow onion, diced
1/2 tsp. salt (optional)
1/4 tsp. black pepper
1/4 tsp. garlic powder or garlic salt
1 1/2 c. cooked rice

Cut chicken into bite-size pieces. Put all ingredients into 3 quart saucepan. Bring to a boil. Stir occasionally. Simmer for about 45 minutes, stirring occasionally. Pour over rice and serve.