Mediterranean chicken
6 servings, ¾ cup each
| Butter or margarine | 1 tablespoon |
| Onion, finely chopped | 1 tablespoon |
| Celery, chopped | ½ cup |
| Green beans, frozen, french-style | 10-ounce package |
| Pimiento, chopped | 1 tablespoon |
| Chicken, cooked, diced | 2 cups |
| Cream of mushroom soup, condensed | 2 cans, 10½ ounces each |
| Oregano | ½ teaspoon |
| White pepper | As desired |
| Cashew or roasted peanut halves | ⅔ cup |
| Parsley, minced | 1 tablespoon, if desired |
Melt fat in 2- or 3-quart saucepan.
Add onion, celery, and beans.
Cover and simmer over low heat about 15 minutes, stirring occasionally, until beans are tender.
Add pimiento, chicken, soup, and seasonings. Cook 10 minutes longer to blend flavors, stirring as needed to prevent sticking.
Stir in nuts.
Sprinkle with parsley before serving, if desired.
Calories per serving: About 310 with cashews; 315 with peanuts.
VARIATION
Mediterranean tuna.—Omit fat and chicken. Cook onion, celery, and beans in ½ cup water instead of fat. Use a 13-ounce can of water-pack tuna, drained, in place of chicken, and almonds in place of other nuts. Continue as in “Mediterranean chicken.” About 305 calories per serving.