1 c. evaporated milk
1 (10 1/2 oz.) can condensed cream of mushroom soup
1 chicken bouillon cube
1/4 c. pimento, diced
1/4 tsp. Tabasco sauce
1 can chicken (or diced leftover chicken)

Stir evaporated milk into soup gradually. Add bouillon cube. Heat slowly, stirring constantly. Add remaining ingredients, heat to serving temperature. Serve over hot biscuits or rice. Makes 4 servings.