Chicken Filet Picasso - cooking recipe

Ingredients

0.8 lb. boneless chicken breast, cut in cubes
1.5 oz. butter or margarine
1 red bell pepper, cut into small pieces
3/4 lb. small broccoli heads (top parts)
1 small can corn
1 small can chicken soup
2/3 c. boiling water

Preparation

Fry chicken breast in butter or margarine until golden brown. Add pepper, broccoli, corn, soup and water.
Simmer for 15 minutes.
Serve with small boiled potatoes or with rice.