Chicken Pastel With Campbell's Cream Of Mushroom Soup

1 K. Chicken, chopped

1/4 C. butter

3 gloves garlic, chopped

1 onion, sliced

1 can Campbell's Cream of Mushroom Soup

1/2 can of water

1 potato, cubed

1 carrot, cubed

2 pcs. Purefoods Chorizo de Bilbao, sliced

1 can Libby's Vienna sausage (each piece into 4)

1 can water chesnuts, drained

pepper to taste

1 C. Kraft Cheddar Cheese, grated

salt, optional

Melt the butter in the pan.

Saute the garlic and onion.

Add the chicken and cook until not bloody anymore.

Lower heat and cover.  Cook for 20 minutes.

Add the sliced chorizo, cream of mushroom soup and water.

When it boils, add the vegetables and cook for 10 minutes more or until the potatoes are soft.

Add the grated cheese amd cook until melted.  

Season with pepper and salt if it is not too salty.

This is the recipe of Tita Letty, Mayette's Mom.