1 c. onion (chopped)
1/2 c. celery (chopped)
1/2 c. bell pepper (chopped)
1/4 c. butter
2 c. canned tomatoes
1 tsp. salt
1 tsp. chili powder
Black pepper to taste
1/2 c. non-fat dry milk
2 tbsp. flour
1/2 c. water
2 c. cooked chicken (chopped)
1 c. Cheddar cheese (shredded)

Place onions, celery, peppers and butter in large skillet over low heat, saute vegetables until tender. Add tomatoes, salt, chili powder and black pepper. Cover and boil gently for 15 minutes.

In a small bowl, combine dry milk and flour. Add water slowly, stirring until mixed. Add to tomato mixture in skillet. Cook over medium heat until thickened, stirring constantly. Cook for 2 minutes after mixture has thickened.

Add chicken. Cover and heat slowly until mixture is hot, stirring constantly. Stir in cheese until melted. Serve over rice. Serves 6.