CHICKEN HAWAIIAN
1 large green bell pepper, cut in strips
1 to 2 cloves garlic, minced
2 tbsp. salad oil
2 cans (10 3/4 oz. each) condensed cream of chicken soup
1 (13 oz.) can pineapple tidbits with juice
2 cups cubed cooked chicken
2 tbsp. soy sauce
3 cups hot cooked rice (for serving)
1/4 cup toasted slivered almonds (for garnish)
In saucepan, cook green pepper with garlic in oil until tender.
Blend in (undiluted) soup and pineapple juice; add chicken, pineapple tidbits, and soy sauce. Heat, stirring now and then.
Serve over rice. Top with almonds.
Makes 6 servings
From: Faith's Recipe Collection at Recipelink.com (about the collection)
Source: Magazine recipe clipping, Cambell's Soup ad, 1960's
1 large green bell pepper, cut in strips
1 to 2 cloves garlic, minced
2 tbsp. salad oil
2 cans (10 3/4 oz. each) condensed cream of chicken soup
1 (13 oz.) can pineapple tidbits with juice
2 cups cubed cooked chicken
2 tbsp. soy sauce
3 cups hot cooked rice (for serving)
1/4 cup toasted slivered almonds (for garnish)
In saucepan, cook green pepper with garlic in oil until tender.
Blend in (undiluted) soup and pineapple juice; add chicken, pineapple tidbits, and soy sauce. Heat, stirring now and then.
Serve over rice. Top with almonds.
Makes 6 servings
From: Faith's Recipe Collection at Recipelink.com (about the collection)
Source: Magazine recipe clipping, Cambell's Soup ad, 1960's
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