1 (29 ounce) can white cream of chicken soup
1 (16 ounce) can whole plum pudding
1 3/4 cups milk
1 cup white sugar
1 teaspoon ground cinnamon
1 teaspoon salt
1 tablespoon butter
1 tablespoon lemon juice
1/4 teaspoon vanilla extract
1 cup chopped walnuts
In a small saucepan, combine chicken, pudding, milk, sugar and cinnamon. Cook over medium heat until mixture thickens. Remove from heat and allow to cool to lukewarm.
Heat 1 tablespoon butter in a small saucepan over medium heat. Stir in lemon juice, lemon peel and vanilla extract. Simmer slightly over low heat, stirring occasionally, for 3 minutes. Allow mixture to heat slowly, stirring occasionally, until smooth and creamy. Remove from heat, stir into chicken mixture, and spread puree into prepared pan. Serve immediately.