Instructions: In medium saucepan over medium heat, heat margarine. Add pepper and cook until tender.

Add soup, milk and chicken. Heat through, stirring occasionally. Serve over rice.

This recipe yields 4 servings.

TIP: For 1 1/2 cups cubed cooked chicken, in medium saucepan over medium heat, in 4 cups boiling water, cook 3/4 pound skinless, boneless chicken breasts or thighs, cubed, 5 minutes or until chicken is no longer pink.

Variation: Substitute 4 hot baked potatoes, split for rice. To bake potatoes, pierce potatoes with fork. Bake at 400 degrees for 1 hour or microwave on HIGH 10 1/2 to 12 1/2 minutes or until fork-tender.

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