|Chicken||2 Cup (32 tbs), cooked, cubed|
|Peas||1 Cup (16 tbs), cooked, drained|
|Onion||1 Teaspoon, grated|
|Pimiento||2 Tablespoon, chopped|
|Canned condensed cream of celery soup/Chicken /mushroom soup||10 1⁄2 Ounce (1 can)|
1. In a large pan, combine all the ingredients except the soup and let stand in refrigerator.
2. Pour the soup undiluted on top of a chafing dish or a double boiler. Tip in the chicken mixture and blend well
3. Cover heat and serve piping hot on toast.
4. Serve hot