Cook 3 boneless, skinless breast-halves until barely done. (They'll continue to cook when the sauce is added. If chicken is cooked too long, it will be dry.)Slice the chicken and set aside for a bit.
In separate bowl, whisk together:
1 can cream of chicken soup
1/2 cup pineapple juice (from a can of tidbits)
1 Tbl. soy sauce
1/2 cup brown sugar
Stir-fry 1 green pepper, sliced
Add sliced chicken to stir-fry pan.
Pour sauce over chicken and heat together for a short time (so you don't dry out chicken.)
Serve over rice with some pinapple tidbits and crunchy chow mein noodles, if desired.
