1 lg. green pepper, cut in strips
1 to 2 cloves garlic, minced
2 tbsp. salad oil
2 cans cream of chicken soup
1 (13 oz.) can pineapple tidbits
2 c. cooked chicken, cubed
2 tbsp. soy sauce
3 c. cooked rice
1/4 c. toasted slivered almonds

Cook green pepper and garlic in oil until tender. Blend in soup and juice from pineapple. Add chicken, pineapple and soy sauce. Heat, stirring occasionally. Serve over rice, top with almonds. Serves 6.