Chicken Hawaiian

Here is one last chicken recipe from our chicken marathon.

1 large green pepper, cut in strips (I halved them in half after that so they weren't really long)
2 cloves garlic, minced
2 T. salad oil
2 cans cream of chicken coup
1 can (13 oz) pineapple tidbits in juice
2 c. cooked chicken, cubed
2 T. soy sauce
3 c. cooked rice
1/4 c. slivered almonds.

Cook green pepper and garlic in saucepan with oil. Stir in  soup and pineapple juice. Add chicken, pineapple tidbits, and soy sauce. Heat slowly. Serve on Rice. Top with almonds.

I warned Big Chubb that this would be like Hawaiian Haystacks a little. He said he was pleasantly surprised because he doesn't like haystacks. Little and Baby Chubbs liked it a lot, too!

It came together really fast, especially since we had some cooked chicken in the freezer. However, we had to wait extra long for the rice. The burner either wasn't on all the way or the pan wasn't on the burner so the brown rice took extra long to cook. If you do make this I would only use one can of cream of chicken soup. It made lots of sauce, so I would just cut the soup down so there is more pineapple and soy flavor. There were enough leftovers from our dinner of Sunday that we are having this again tonight!