This could be labeled as a" Vintage" recipe. It was a staple in the 60's and 70's, a very easy and popular main dish served over mashed potatoes, noodles or rice. Some people often served it over toast or puffed pastry cups or biscuits.
1 can condensed cream of chicken soup, undiluted
3 T all-purpose flour
1/4 tsp pepper and a dash of cayenne pepper
1 lb boneless skinless chicken breast ( on in today's kitchen, a rotisserie chicken meat removed would work)
1/2 celery rib chopped
1/2 cup green pepper chopped
1/4 cup onion, chopped
1/2 cup finely chopped carrots
1 10 oz frozen peas thawed
2 T pimiento diced and drained
In a slow cooker combine soup, flour, pepper, and cayenne pepper until smooth. Stir in chicken, green pepper , carrots and onion.
Cover and cook low for 4 hours on low. Stir in peas and pimientos. Cook 30 more minutes longer or until heated through. Serve over any of the above.
Yum!
