This is a recipe that we found at Nancy’s Kitchen. To see the original recipe or more like this, go to www.nancyskitchen.com
3 cups chopped cooked chicken or turkey
1/2 cup chopped green pepper
1/4 cup chopped onion
1/2 cup chopped celery
1 2-ounce jar pimento or chopped red bell pepper
1 4-ounce can mushrooms pieces, drained
2 10-ounce cans cream of chicken soup or cream of mushroom soup
1 10-ounce package frozen peas
1. Combine all ingredients except peas in your crockpot. Stir to mix well.
2. Cover and cook on low for 6 to 7 hours.
3. About 1 hour before serving, turn to high and add the peas.
Serve hot over rice or toast.
Baker’s note: Sauté a boneless chicken breast and use low fat soup for a lower fat casserole.