PREP TIME 20 MIN
COOK TIME:25 MIN
1 tb Margarine or butter
1 lb Skinless, boneless chicken
Cut into 1 1/2" pieces
1/2    Onion -- chipped
1    Medium green pepper --
Chopped
1/2 ts Each dried oregano leaves
And paprika
1/4 ts Each black pepper and
Ground
Red pepper
1 cn 10 3/4oz. Campbells New
Golden Corn Soup
1 cn About 16oz. stewed tomatoes
Cut up
1 c  Cooked rice

1. In skillet, in hot margarine, cook half of the chicken until browned,
stirring often. Remove; set aside. Repeat with remaining chicken. 2. Cook
onion and green pepper with oregano, paprika, black pepper and red pepper
until tender-crisp, stirring often. 3. Stir in soup, tomatoes and rice.
Heat to boiling. Return chicken to skillet. Cover; cook over low heat 5
min. or until chicken is no longer pink, stirring often. Garnish with fresh
parsley if desired.