Although made with a cream sauce, this chicken dish with mushrooms and rice is surprisingly low in fat.
1/2 C. onion 1/2 C. celery 1/4 medium green pepper 1/4 C. canned pimento 4 oz sliced mushrooms, canned 1/2 lb boneless, skinless chicken breasts 1/2 tsp seasoned salt 1/8 tsp black pepper 11 oz Campbell's cream of mushroom soup, 98% fat free 13 oz fat-free evaporated milk 2 C. cooked rice
Put all ingredients into an electric slow cooker; mix. Cover and cook on low for 2 to 3 hours, or until thoroughly heated; stir once. Serve over 1/2 C. hot rice.