1 tablespoon margarine
1/3 cup cooked, cubed chicken breast meat
1/3 cup water
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 teaspoon seasoned salt
1 (8 ounce) package chopped onion
1 cup ketchup
1 cup water
1 green bell pepper, chopped
Melt margarine in a large skillet over medium heat. Saute chicken wings in margarine for about 5 minutes, or until no longer pink and juices run clear. Drain off grease.
Pour chicken mixture into a large saucepan and cook over medium heat, stirring, until thickened enough to coat the back of a metal spoon. Stir in water, cream of chicken soup, cream of mushroom soup, seasoning salt and onion. Cook, stirring frequently, for 1 to 2 minutes or until chicken is no longer pink and juice is clear.
Return chicken mixture to heat and add enough water to make 1 cup. Bring to a simmer, then reduce heat to medium. Cook 15 minutes, stirring (to remove lumps and to prevent sticking). Discard bones and bell pepper, reserving 1/2 cup mixture for garnish. Using two forks, strain soup and water mixture from bones and salad steamer. Discard broth. Garnish with chicken bones, bell pepper and onion. Serve chicken tenderloin.