6 boneless chicken breasts
1/2 lb. sm. mushrooms
1 sm. green bell pepper, sliced
1 sm. red bell pepper, sliced
1 can cream of chicken soup, undiluted
1/8 tsp. pepper
1 (10 oz.) pkg. frozen peas & pearl onions

Bake chicken breasts, covered, at 325 degrees for 1 hour.

In a 12"x9" baking dish cook in microwave on High 4 to 6 minutes the remaining ingredients except for the peas.

Place peas and onions in a colander and rinse under hot water to thaw. Drain well. Mix with vegetable and soup mixture and add chicken breasts covering them with mixture. Return to oven for 40 minutes.

(If red bell pepper isn't available I use a small jar of pimiento, drained and rinsed.)