3 tbsp. butter
1/2 c. minced green pepper
1/2 c. minced onion
2 (10 1/2 oz.) cans cream of chicken soup
2 (10 1/2 oz.) cans cream of mushroom soup
1 1/2 c. milk
6 c. chopped, cooked turkey or chicken
2 (3 oz.) cans sliced mushrooms
2 (2 oz.) cans sliced pimentos
2 tsp. minced parsley
1 tsp. salt
1/2 tsp. pepper

Saute pepper and onion in melted butter until tender but not brown. Blend soups with milk; add sauteed vegetables, turkey or chicken, mushrooms, pimento, and seasonings. Heat slowly about 15 or 20 minutes or until mixture is heated throughout. Serve over toast, in pastry shells, over rice, noodles, or dressing. Serves 12 to 16.