“This is basically my grandma's recipe but I lightened it up a bit by using a few low-fat ingredients. If fat and calories are not an issue for you, use the 'real' stuff. Tastes great either way! This is also good with left-over turkey.”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 1 tablespoon butter or 1 tablespoon butter substitute
  • 3 cups roasted cooked chicken, shredded
  • 12 cup celery, chopped
  • 14 cup red pepper, chopped
  • 14 cup green pepper, chopped
  • 14 cup onion, chopped
  • 12 cup carrot, grated
  • 1 (8 ounce) can low-fat cream of chicken soup
  • 1 (8 ounce) can low-fat cream of mushroom soup
  • 12 cup low-fat sour cream
  • 5 ounces frozen peas, thawed (1/2 10-oz pkg)
  • 2 tablespoons pimientos, diced
  • 14 teaspoon paprika
  • 14 teaspoon pepper

Directions

  1. Melt butter in a large saucepan.
  2. Add all vegetables.
  3. Saute' until vegetables are barely tender.
  4. Stir in remaining ingredients.
  5. Cook and stir over medium heat for about 5 minutes.
  6. Reduce heat and simmer about 20 minutes.
  7. Serve in toast cups, or puff pastry shells, or over cornbread.
  8. To Make Toast Cups:.
  9. Brush a muffin tin with melted butter. Gently press and fit slices of very fresh bread into cups. Be careful not to tear the bread. Brush the bread with melted butter. Bake at 375 degrees for about 15 minutes, or until light brown.

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