1 can (10-3/4 ounces) Cream of Celery Soup
2 tablespoons Hellman’s mayonnaise
1/4 teaspoon ground black pepper
2 cups chopped cooked chicken
2 stalks celery, sliced (about 1 cup)
1 small onion, finely chopped (about 1/4 cup)
6 sandwich buns
Lettuce leaves
Tomato slices
1. Stir the soup, mayonnaise and black pepper in a large bowl. Add the chicken, celery and onion and toss to coat. Cover and refrigerate for 2 hours.
2. Spoon the chicken mixture onto the rolls. Top with the lettuce and tomato.