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CATEGORY CUISINE TAG YIELD
Meats, Vegetables, Dairy Chicken, Ceideburg 2 4 Servings

INGREDIENTS

1 tb Vegetable oil
1 lb Boneless, skinless chicken thighs or breasts, cut into strips
1 sm Onion, cut into 1" squares
1 md Green or sweet red pepper, cut into 1" squares
10 1/4 oz Campbell's Cream of Broccoli Soup
3 tb Water
1 tb Soy sauce
Hot cooked rice

INSTRUCTIONS

In a 10-inch skillet over medium-high heat, in hot oil, cook chicken,
1/2 at a time until browned.  Add onion and peppers.  Cook for 5
minutes or until vegetables are tender-crisp.
Stir in soup, water and soy sauce.  Heat to boiling.  Reduce heat to
low. Cover, simmer for 5 minutes or until vegetables are tender.
Serve over rice.
Makes 4 servings.
Posted by Stephen Ceideberg; October 14 1992.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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