Serve this quick and inexpensive meal over white rice during the rush of the holidays.

• 1 qt. oil for frying
• 3 lbs. chicken drumettes
• 2 (26 oz.) cans condensed tomato soup
• 6 cups water
• 2 green bell peppers, diced
• 1 large Vidalia onion, diced

In a large, heavy skillet, heat oil to 375 degrees F. Fry the drumettes until lightly browned and no longer pink inside. Remove from heat and drain excess oil. In a large saucepan, bring the tomato soup and water to a boil. Reduce heat and simmer. Mix in the drumettes, green bell peppers and Vidalia onion. Simmer approximately 15 minutes.

Serve over white rice.