1/4 c. butter
1/2 c. green pepper, diced
1/3 c. chopped onion
1 can cream of mushroom soup
3/4 c. milk
2 c. diced chicken
3/4 c. Monterey Jack cheese, shredded
1/8 c. diced pimiento

1. Cook butter, onions and green pepper in skillet until tender.

2. Add soup and milk; blend well. Add cheese, meat and pimiento; cook approximately 10 minutes.

3. Serve on toast or noodles.