Ingredients:

1 can cream of chicken soup
3 T. flour
1/4 t. pepper
dash of cayenne pepper
1 lb. boneless chicken breasts cut in small cubes
1 rib celery chopped
1/2 C. green pepper chopped
1/4 C. onion chopped
1 10 oz. package frozen peas thawed
2 T. pimento chopped

Methods:

Combine soup, flour and pepper.Stir until smooth.Stir in chicken, celery, onion and green pepper. Cover and cook on low for 7 – 8 hours or until meat is cooked and tender.Stir in peas and pimentos. Cook another 30 minutes.

Serve over rice, noodles or biscuits.

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