3 cans cream of chicken soup
1 jar pimentos
1 box fresh mushrooms
10 oz. frozen early peas
1 cooked whole chicken breast
Milk

Dice chicken, slice mushrooms and cook frozen peas. In a large saucepan, mix over low heat 3 cans cream of chicken soup and milk. Add milk to desired thickness.

Add mushrooms, chicken, pimentos and peas to sauce. Simmer.

Serve over toast points or pastry shells. Great with cranberry sauce! Serves 8.