Yield: 6 Servings
1/4 cup Onion, finely chopped
1/4 cup Celery, finely chopped
1/4 cup Green pepper, finely chopped
1/4 cup Pimento, chopped
4 oz Mushroom stems and pieces, drained
3 cup Chicken or turkey, cooked and cubed
1/2 teaspoon Seasoned salt
1/8 teaspoon Pepper
10 oz Can cream of mushroom soup
13 oz Can evaporated milk
Put all ingredients into an electric slow cooker; mix. Cover and cook on low for 2 to 3 hours, or until thoroughly heated; stir once. Serve in patty shells or over hot fluffy rice. To reduce fat in this dish, use Campell’s Healthy Choice Cream of Mushroom Soup, chicken breast meat cooked without fat, nonfat evaporated milk and serve over white or brown rice cooked without added fat.