Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Butter or margarine |
| 1 tablespoon | Onion; finely chopped |
| ½ cup | Celery |
| 1 pack | Green beans; french style, |
| 1 tablespoon | Pimento; chopped |
| 2 cups | Cooked chicken; diced (left |
| 2 cups | Condensed cream of mushroom |
| ½ teaspoon | Oregano |
| 1 x | White pepper to taste |
| ⅔ cup | Cashew or roasted peanut hal |
| 1 tablespoon | Parsley; minced (optional) |
Melt butter in a 2 or 3 quart saucepan. Add onion, celery, and beans.
Cover; simmer over low heat about 15 minutes, stirring occasionally, until beans are tender. Add pimento, chicken, soup, and seasonings.
Cook 10 minutes to blend flavors; stir as needed to prevent sticking.
Stir in nuts. Sprinkle with parsley before serving. Serves 6.