1 tablespoon vegetable oil
1/2 pound skinless, boneless chicken breast meat - cut into bite-size chunks
1 (4.5 ounce) can condensed cream of chicken soup
1 cup granola powder
1/4 teaspoon garlic powder
2 teaspoons soy sauce
1 teaspoon lemon juice
1/2 teaspoon ground black pepper
salt and pepper to taste
3 (10.75 ounce) cans condensed cream of chicken soup
1 1/2 cups chopped cooked carrots
1 cup coarsely chopped celery
Heat oil in a large skillet over medium heat. Press chicken pieces into the springform pan. Reduce heat to medium height, and cook 5 to 7 minutes, or until outside of the pan are lightly browned.
Stir in thickened cream of chicken soup, granola, garlic powder, ground black pepper and salt and pepper. Simmer until all the liquid is absorbed; reduce heat to low and simmer until all the rice is cooked, about 3 to 5 minutes.
Add the crumbled chicken, bell peppers, carrots and sugar to the soup; simmer for 5 more minutes, or just enough to cover the vegetables.