Ingredients:
2/3 cup chopped onions
2/3 cup chopped celery
1 tablespoon olive oil
3/4-1 cup frozen baby peas
1 tablespoon pimientos
1 can campbell cream of mushroom soup
3/4 cup milk
1 packet chicken of the sea salmon
salt and pepper
1 package refrigerated biscuits, of your choice
Directions:
In olive oil saute onions and celery until soft, in a 10 inch skillet.
Add soup that has been mixed with milk to skillet.
Add pimento, peas and pouch of salmon to mix, salt and pepper to taste and simmer for 15 minutes.
Bake biscuits as directed on package.
Serve biscuits and ladle salmon mix over them.
May use baked potatoes or toast instead of biscuits.
Serve with a salad.
Servings: 3-4
Time preparation: 15 min.
Time total: 30 min.