Creamy Shrimp And Tuna
|Canned sliced mushrooms||4 Ounce, drained (1 Can)|
|Chopped green onions||1⁄3 Cup (5.33 tbs)|
|Cream of chicken soup||1 Can (10 oz)|
|Worcestershire sauce||1 Teaspoon|
|Tabasco sauce||4 Drop|
|Chopped canned pimentos||1⁄4 Cup (4 tbs)|
|Pitted black olives||1⁄2 Cup (8 tbs)|
|Deveined peeled shrimp||1 Cup (16 tbs), cooked|
|Canned chunk tuna||7 Ounce|
|Light cream/Undiluted evaporated skim milk||1⁄4 Cup (4 tbs)|
|Chowmein noodles||1⁄2 Cup (8 tbs)|
Melt the butter in a medium skillet over medium heat.
Cook the mushrooms and green onions in the butter for 5 minutes, stirring occasionally.
Stir in the cream of chicken soup, Worcestershire sauce, salt and Tabasco; cook until hot and bubbly, stirring occasionally.
Reduce heat to low.
Stir in the pimentos, olives, shrimp, tuna and cream.
Heat, stirring constantly.
Serve over chow mein noodles.