1 (4 ounce) can sliced mushrooms, drained
2 tablespoons olive oil
2 teaspoons chopped onion
1/2 teaspoon garlic powder
1 cup cooked chicken, cubed
1 (4 ounce) can diced celery
1 cup chicken broth
1/2 teaspoon dried oregano
1/8 teaspoon dried basil
1/4 teaspoon freshly cracked pepper
1 cup diced green bell pepper
1 cup diced onion
1 (8 ounce) can sliced fresh mushrooms (optional)
1 (10.75 ounce) can condensed cream of chicken soup
1 cup water
1 (6 ounce) can tomato paste
In a large skillet over medium heat, heat olive oil and saute the mushrooms and onion until browned. Mix in garlic powder, lemon pepper, basil, oregano, basil, pepper, bell pepper and onion.
Remove mushrooms from skillet. Stir in chicken, celery, celery, chicken broth, oregano, basil, pepper, green bell pepper and onion. Return mushrooms to skillet and cook over medium heat, stirring, until chicken is cooked through and vegetables are tender, about 12 minutes.
Add mushrooms, celery, chicken broth, oregano, basil, pepper and mushrooms back into the skillet. Bring to a boil, reduce heat to low and simmer for 10 minutes. Stir in mushrooms and celery mixture; simmer mixture for 5 minutes, stirring occasionally. Stir in mushrooms, celery, chicken broth, oregano, basil and pepper. Return mixture to a low heat, cover and simmer for 5 minutes. Serve hot.
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