2 Tbsp vegetable oil
1 green pepper, chopped
1/4 tsp garlic powder
1 (10 oz 3/4 oz) can cream of chicken soup
1 (20 oz) can pineapple chunks drain with juice reserved
2 c cooked chicken, cubed
1 1/2 Tbsp soy sauce
1/4 c toasted almonds to taste.

Heat oil in a large, heavy skillet or pan. Saute green onions lightly. Add garlic powder and soup. Heat until smooth. Add 1/2 cup reserved pineapple juice, the chicken and soy sauce; heat thoroughly. Add pineapple chunks near serving time and heat gently; do not cook! Sprinkle with almonds just before serving. Serve hot over cooked rice.


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