| BETSY'S CHICKEN HOW-SO Recipe courtesy of HollysHints.com |
| 2 Chicken Breasts |
| 2 Tbsp. Butter or Oleo |
| 1 can Golden Mushroom Soup |
| 1/2 Cup Water |
| 1 Beef Bouillon Cube |
| 1 Tbsp. Soy Sauce |
| 1 tsp. Worcestershire Sauce |
| 1/2 tsp. Curry Powder |
| 1/2 Tsp. Poppy Seed |
| 1 - 8 oz. can Bamboo Shoots, drained |
| 1/2 Cup Sliced Celery |
| 1/2 Cup Sliced Onion |
| 1 - 3 oz. can Sliced Mushrooms, drained |
| 1 Small Green Pepper, cut in strips |
| 1 - 3 oz. can Chow Mien Noodles |
| **Make sure all canned vegetables are drained well. |
Cut chicken into 1 1/2 " pieces. In medium skillet, brown chicken in butter until golden brown. Stir in soup, water, bouillon cube, soy sauce, Worcestershire sauce, curry powder, and poppy seed. Mix well. Cover and simmer about 15 minutes. Add bamboo shoots, celery, onion, and mushrooms. Cover and simmer 10 minutes, or until tender. Stir in green pepper, cover and simmer 2-3 minutes longer. Serve over heated chow mien noodles or with rice as a side entry. Makes 4 good servings. |
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