1 tablespoon chicken bouillon granules
1 tablespoon vegetable oil
1 onion, thinly sliced
1 green bell pepper, thinly sliced
2 cups cooked chicken breast halves
1/2 cup shredded iceberg lettuce
1/4 cup shredded sharp Cheddar cheese
1 (10 ounce) can condensed cream of chicken soup
3 tablespoons vegetable oil
1 (10 ounce) can kidney beans
4 cups water
In a large skillet, heat oil over medium heat. Saute the onion, green pepper, chicken and bell pepper slices in the skillet for about 5 minutes.
Add lettuce, cheese, chicken soup and oil and fry for about 15 minutes. Transfer to the skillet and stir in water. Reduce heat to medium and add beans. Bring to a boil and add chicken and vegetable. Cook for 5 minutes. Reduce heat to low and add beans. Cook for about 5 minutes and stir in chicken and vegetable. Remove from heat and let cool for a few minutes before stirring in beans and chicken.
Stir in chicken and vegetable mixture and return to a boil. Reduce heat to low and simmer for about 3 minutes. Transfer to a serving dish.