This is a recipe that we found at Nancy’s Kitchen. To see the original recipe or more like this, go to


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.

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