2 cans mushroom soup
1/2 c. milk
3 cooked chicken breasts, cut up
2 tbsp. pimentos
1 c. cooked peas
6 Pepperidge Farm frozen patti shells

Mix the soup with milk. Add cut up chicken; mix. Add pimento and peas. Bake patti shell according to directions on package. When ready to serve, fill with hot mixture. Serves 6.