1 pk Boneless chicken breasts o
1 tb Butter or margarine
1 tb Teriyaki sauce
1 cn Cream of mushroom soup
1/2 c  Milk
1 cn Fresh mushrooms, sliced
1 cn Waterchestnuts, sliced
1 cn Bamboo shoots

The packages of boneless, unmarinated fajita strips are good for this. Cut
chicken pieces into bite sized pieces. Melt butter in a skillet, add
chicken pieces and teriyaki sauce. Cook until browned on all sides. Remove
the chicken pieces to a plate. Add the mushroom soup and milk, stirring
until smooth. You may need to add a little extra milk if you have a lot of
chicken and vegetables. Add the fresh mushrooms and cook for 3 minutes. Add
the cooked chicken pieces, waterchestnuts and bamboo shoots. Simmer for 10
minutes. Serve with rice and chow mien noodles. Preparation Time: 30
minutes. There are many optional items that can be added to this recipe.
For example Chinese pea pods, chopped celery, bean spouts, cashews or
almonds, etc. For any vegetables, add them in right with or after the
mushrooms. Note: For adding any nuts add them in right before serving as
they tend to get soggy with cooking. ~–