2/3 chicken breast or
leftover turkey (about 2 cups)
1 medium onion
2 cloves garlic, chopped
1/2 cup celery, diced
1 small jar pimientos
1/4 cup Worcestershire sauce
2 cans mixed vegetables (or frozen)
1 can cream mushrooms soup
1 can cream celery soup
1 can cream chicken soup
1 small can mushrooms
3 or 4 cups milk (per thickness of sauce)
1 teaspoons Old Bay
salt / pepper to taste

Brown chicken in skillet with oil; in same skillet, cook chopped celery until tender, then sauté onions and garlic. In a big pot with a lid, add small jar pimientos, Worcestershire sauce, creamed soups, milk, and vegetables. Add the seasoning. Simmer at low heat for 30 minutes or until hot. Add every thing from skillet to the pot and stir together. Serve over toast, rice or noodles.

Submitted by: Barbara Boggs