Ingredients
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted3 tablespoons all-purpose flour1/4 teaspoon pepperDash cayenne pepper1 pound boneless skinless chicken breasts, cubed1 celery rib, chopped1/2 cup chopped green pepper1/4 cup chopped onion1 package (10 ounces) frozen peas, thawed2 tablespoons diced pimientos, drainedHot cooked rice
Preparation
In a 3-qt. slow cooker, combine soup, flour, pepper and cayenne until smooth. Stir in chicken, celery, green pepper and onion.
Cover and cook on low for 7-8 hours or until meat is no longer pink. Stir in peas and pimientos. Cook 30 minutes longer or until heated through. Serve with rice.
