4 lg. chicken breasts
2 (10 oz.) cans creamy chicken soup
1/4 lb. mild Cheddar cheese, grated
1 c. sliced mushrooms
1 c. cooked peas
Salt and pepper to taste
1 tsp. dried rosemary
Milk or chicken broth to thin sauce

Cook chicken, cool and cut into chunks. Set aside. This step can be done ahead and even frozen for later use. Heat soup in a large saucepan, add the remaining ingredients and cook until hot. If the mixture is too thick, use milk or chicken broth to thin. Add chicken just before serving. Again heat only until hot. The less you stir, the nicer looking the creamed chicken will be. Serve over rice or buttered and toasted French bread.