Ingredients
1/2 cup chopped celery1/2 cup chopped green pepper2 tablespoons butter2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted1 cup whole milk1/4 teaspoon pepper2 cups cubed cooked chicken1 jar (6 ounces) sliced mushrooms, drained1/4 cup diced pimientos6 slices bread, toasted and halved
Preparation
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.
