1 tbsp. vegetable oil
1 lb. boneless skinless chicken thighs, cut into strips
1 sm. onion, cut into 1 inch sq.
1 med. green or sweet pepper, cut into 1 inch sq.
1 can Campbell's cream of broccoli soup
3 tbsp. water
1 tbsp. soy sauce
Hot cooked rice

In skillet in hot oil, cook chicken a half pound at a time until browned. Add onion and pepper, cook until tender and crisp. Skin soup water and soy sauce. Heat to boiling, reduce heat to low. Cover and simmer 5 minutes or until vegetables are tender. Serve chicken over rice. 4 servings. Preparation time: 10 minutes. Cooking time: 20 minutes.