Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997
- 1 large bell pepper, chopped
- 1 or 2 cloves garlic
- 2 Tbsp cooking oil
- 2 cans cream of mushroom soup
- 1 (13 oz) can pineapple chunks, drained
- 2 tsp soy sauce
- 1 cup chicken broth
- 1 (3 lb) chicken
- 4 cup rice, cooked
Boil and bone chicken. Reserve broth. Sauté pepper and garlic in oil. Add soup, pineapple, soy sauce, boned chicken, and 1 cup broth. Fold in rice that has been cooked in chicken broth. Simmer about 1 hour.
Serve while hot.