2 lbs. boneless chicken breast, boiled until tender
1 med. bell pepper, chopped
2 med. onions, chopped
2 cloves of garlic, minced
1 stick of butter
1 1/2 c. celery, chopped
1 (14 oz.) can of tomatoes; drained and chopped
2 cans cream of mushroom soup
1 c. chicken broth (use water from boiling the chicken; add 1 bouillon cube
to water)
2 tbsp. salt
1/2 tsp. each; black and white pepper

Saute vegetables in butter. Add drained tomatoes, soup, broth, seasoning and all the rest of the ingredients. Simmer 30 minutes before serving. may be made ahead and frozen. For presentation, you may add 1 cup fresh parsley to the top of the casserole.