1	can	condensed cream of chicken soup, undiluted
3	tbsp.	all-purpose flour
1/4	tsp.	pepper
	dash	cayenne pepper
1	lb.	boneless skinless chicken breast, cubed
1/2		celery rib, chopped
1/2	cup	green pepper, chopped
1/4	cup	onion, chopped
1	pkg.	frozen green peas, (10 oz.) thawed
2	tbsp.	pimiento, diced and drained
		hot cooked rice

In a slow cooker, combine soup, flour, pepper, and cayenne until smooth. Stir in chicken, celery, green pepper and onion.

Cover and cook on low for 7-8 hours or until meat juices run clear. Stir in peas and pimientos. Cook 30 minutes longer or until heated through. Serve over rice.

Per serving: 144 Calories (kcal); 3g Total Fat; (22% calories from fat); 19g Protein; 8g Carbohydrate; 47mg Cholesterol; 384mg Sodium

Food Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates