Categories: Poultry 
      Yield: 4 servings 
  
      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. 
  ~--