Ingredients

1 Tbsp. vegetable oil
1 lb. chicken breasts or thighs, skinless, boneless, cut into strips
1 small onion; diced
1 green or sweet red pepper; medium, cut 1-inch squares
10-3/4-oz. can cream of broccoli soup
3 Tbsp. water
1 Tbsp. soy sauce
2 (3-oz. each) pack chicken noodle soup

Cooking Instructions

In a 10-inch skillet or wok over medium-high heat, in hot oil, stir-fry half the chicken until browned, stirring occasionally. Remove; set aside. Repeat with remaining chicken. In same skillet stir-fry onion and green pepper until tender-crisp, stirring occasionally. Reduce heat to low. Stir in reserved chicken, broccoli soup, water and soy. Heat through, stirring occasionally. Meanwhile, cook noodles according to package directions. Add seasoning packets; drain off most of liquid. Spoon chicken mixture over noodles. Serve with additional soy if desired.
 
 
While they were eating, Jesus took some bread, and after a blessing, He broke it and gave it to the disciples, and said, Take, eat; this is My body." (Matthew 26:26)