The recipe yield is:
1. In a 10 inch skillet, over medium high heat, in hot oil, cook chicken 1/2 half at a time until browned. Add onion and peppers. Cook 5 minutes or until vegetables are tender-crisp. 2. Stir in soup, water and soy sauce. Heat to boiling. Reduce heat to low. Cover and simmer for 5 minutes or until vegetables are tender. Serve over hot rice. Makes 4 servings.
Poultry; Vegetables; Rice; Soups; Cheese/Eggs