1 c. celery, finely diced
1/2 c. onion, finely diced
1/2 c. green pepper, finely diced
1/2 c. chopped parsley
1/4 lb. shredded Velveeta cheese
1 tsp. lemon juice, omit if using chicken
3 tbsp. butter
1 can cream of mushroom soup
2 cans shrimp (or 2 cups fresh shrimp or 2 cups cooked and diced chicken)

Saute celery, onion and green pepper in butter until light golden brown. Add soup, shrimp, salt and pepper to taste. Blend. Bring to boiling and add lemon juice. (This much can be prepared ahead of serving time). Add cheese and parsley, heat and serve at once. If it is too thick, add a tablespoon or two of milk. Serve over rice. Serves 4.