1 (3 ounce) can condensed cream of chicken soup
1 cup mayonnaise
1 tablespoon dried minced onion
1 cup mayonnaise
1/4 teaspoon garlic powder
1/4 teaspoon dried sage
1/4 teaspoon dried parsley
1 jalapeno pepper, seeded and diced
1 small green bell pepper, diced
1 medium onion, diced
1 medium green bell pepper, diced
1 medium red bell pepper, diced
1 medium carrot, diced
1 medium carrot, diced
1 medium onion, diced
2 medium onions, diced
1/2 cup shredded carrot
1/2 cup shredded carrot
1/2 cup chopped celery
1/2 cup chopped fresh parsley
In a medium bowl, mix the cream of chicken soup, mayonnaise, onion, garlic powder, sage, parsley and jalapeno pepper. Mix well. Shape mixture into 3-inch squares.
Heat a large skillet over medium heat. Stir together the chicken mixture and mayonnaise. Pour chicken mixture into coated medium bowl and stir to coat. Bring to a boil. Reduce heat to low, cover and simmer 15 minutes, stirring frequently.
Reduce heat to low and stir in the celery and tomatoes. Cook 15 minutes, stirring occasionally, until coated. Reduce heat to medium and simmer 20 minutes, stirring occasionally.