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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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âCanned soup makes this elegant classic so quick and easy,â shares Jennifer Eggebraaten from Hastings, Michigan, and pimientos, celery and peppers add both color and crunch. âItâs a great recipe for using up leftover chicken or turkey and one that my family really enjoys,â Jennifer adds. Ingredients:
1/2 cup chopped celery |
1/2 cup chopped green pepper |
2 tablespoons butter |
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted |
1 cup whole milk |
1/4 teaspoon pepper |
2 cups cubed cooked chicken |
1 jar (6 ounces) sliced mushrooms, drained |
1/4 cup diced pimientos |
6 slices bread, toasted and halved |
Directions:
1. In a large skillet, saute celery and green pepper in butter until crisp-tender. Stir in the soup, milk and pepper. Add the chicken, mushrooms and pimientos. Reduce heat; simmer, uncovered, for 4-6 minutes or until heated through. Serve with toast. Yield: 4 servings.
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