4 tbsp. butter
1/4 c. finely chopped onion
1/4 c. finely chopped celery
1/4 c. finely chopped carrots
1/4 c. chopped pimento
3 tbsp. flour
Dash of pepper
2 c. milk
1/4 tsp. salt
2 (10 3/4 oz.) cans cream of chicken soup
1 can water
3 c. grated sharp Cheddar cheese
1/2 c. croutons
Chopped parsley (optional)

In hot butter, saute onion, carrot, celery, and pimento for about 10 minutes, stirring occasionally. Remove from heat; stir in flour and mix well. Cook about another minute, stirring constantly. Add soup to vegetable mixture. Bring to boiling, stirring constantly. Stir in cheese, heating only until melted. Continue stirring. Gradually add milk, salt, and pepper. Bring just to boiling, DO NOT BOIL. Serve with croutons and sprinkle with parsley. Serves 8.

Note: For less calories, low fat milk and cheese may be used without changing the nutritional needs of the dish.