¼ C green pepper, chopped
2 tbsp. butter
1 can cream of celery soup
3 tbsp. milk or cream
1 egg yolk
1 C chicken, cooked and chopped
Sauté the green pepper in the butter until tender. Stir in the soup and milk. Beat the egg yolk and stir in some of the hot mixture, mix well and add to the soup mixture. Heat, mixing well. Stir in the chicken and heat. Serve on biscuits or on a bed of rice.
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