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

Drain pineapple, saving juice.

In a saucepan, cook green pepper with garlic salt in oil until tender. Blend in soup and 1/3 to 1/2 cup pineapple juice.

Add chicken, pineapple and soy sauce. Heat and stir now and then over low heat. Serve over rice. Very delicious.