If you're having some friends over for lunch or a card party, this American classic will encourage reminiscing about old times. It's simple, it's luscious, and it's soothing in a way that makes us feel comforted. Use your prettiest dishes, make a pitcher of iced tea, and bring out the scrapbooks! Serves 4
1/2 cup finely chopped celery 1 (10 3/4-ounce) can Healthy Request Cream of Mushroom Soup 1 1/2 cups (8 ounces) diced cooked chicken breast 2 teaspoons dried onion flakes 1/4 cup (one 2-ounce jar) chopped pimiento, drained 1/8 teaspoon black pepper 2 English muffins, split and toasted
In a medium saucepan sprayed with butter-flavored cooking spray, saute celery for 6 to 8 minutes or until tender. Add mushroom soup, chicken, onion flakes, pimiento, and black pepper. Mix well to combine. Lower heat and simmer for 6 to 8 minutes, or until mixture is heated through, stirring occasionally. For each serving, place 1 muffin half on a plate and spoon about 1/2 cup chicken mixture over top.
HINT: If you don't have leftovers, purchase a chunk of cooked chicken breast from your local deli.
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