1/4 c. chopped celery
1 tsp. instant minced onion
1 Tbsp. butter or margarine
1 (8 oz.) pkg. frozen green peas and potatoes with cream sauce
1 3/4 c. chicken broth
1 (6 oz.) can evaporated milk
1/8 tsp. dried rosemary, crushed
dash of pepper
1 c. diced, cooked chicken
bacon, crisp-cooked and crumbled or paprika (for garnish)


Cook celery and onion in butter until tender, but not brown. Stir in peas and potatoes, broth, milk, rosemary and dash of pepper. Cook and stir until mixture boils. Reduce heat. Cover and simmer about 5 minutes, stirring occasionally. Add chicken and heat to boiling. Serve hot and sprinkle crumbled, crisp-cooked bacon or paprika over the top. Makes 4 servings.