1/4 cup vegetable oil
1 pound skinless, boneless chicken breast halves
1 onion, diced
1 green bell pepper, seeded and chopped
1 (10.75 ounce) can condensed cream of mushroom soup
1/4 cup chopped celery
Heat oil in large skillet over medium heat. Saute chicken in oil 5 minutes, turning once. Stir in onion and green pepper. Add cream of mushroom soup, celery and diced chicken carefully so that you do not overpower the mushrooms. Bring to a slow boil, stirring constantly. Heat briefly, then remove from heat. Continue cooking poultry a few minutes, turning occasionally, until no longer pink and juices run clear.
Meanwhile, prepare salad. Heat oil in large skillet over medium heat. Add chicken and vegetables; saute 5 minutes. Pour mixture over top of salad and stir together.
Poor quality. Shot all directions but on home range. Failed to hack gelatin.
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