1 pk Boneless chicken breasts o
1 tb Butter or margarine
1 tb Teriyaki sauce
1 cn Cream of mushroom soup
1/2 c Milk
1 cn Fresh mushrooms, sliced
1 cn Waterchestnuts, sliced
1 cn Bamboo shoots
The packages of boneless, unmarinated fajita strips are good for this. Cut chicken pieces into bite sized pieces. Melt butter in a skillet, add chicken pieces and teriyaki sauce. Cook until browned on all sides. Remove the chicken pieces to a plate. Add the mushroom soup and milk, stirring until smooth. You may need to add a little extra milk if you have a lot of chicken and vegetables. Add the fresh mushrooms and cook for 3 minutes. Add the cooked chicken pieces, waterchestnuts and bamboo shoots. Simmer for 10 minutes. Serve with rice and chow mien noodles. Preparation Time: 30 minutes. There are many optional items that can be added to this recipe. For example Chinese pea pods, chopped celery, bean spouts, cashews or almonds, etc. For any vegetables, add them in right with or after the mushrooms. Note: For adding any nuts add them in right before serving as they tend to get soggy with cooking. ~–