1 (8 ounce) can sweet pickle relish, drained
1 (8 ounce) can cream turkey meat broth
2 tablespoons butter
1 teaspoon salt
2 tablespoons all-purpose flour
1 cup chicken broth
2 tablespoons butter
2 cups shredded carrots
1 pound skinless, boneless chicken breast halves
In a medium bowl mix together relish and cream of celery soup (see Cook's Note for recipe).
In a large bowl combine broth, butter, salt, flour, celery soup, chicken, and carrots. Mix together.
Transfer mixture to a slow cooker. Stir with a fork. Cover, and simmer for 20 minutes.
While vegetable mixture is simmering, make the stuffing: In a large bowl, combine carrot, celery soup, turkey, celery soup mixture, chicken, and celery soup mixture. Mix together well, and add carrots, celery soup mixture, chicken, celery soup mixture. Mix together well.
Remove zucchini from water and place in a large saucepan. Heat slowly until tender.
Stir zucchini mixture into celery soup mixture. Cook, stirring occasionally, for 10 to 15 minutes, or until zucchini is tender. Remove from heat.
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