2 chicken breasts
1 c. chopped celery
1 c. chopped onion
1 c. water
2 cans (10 3/4 oz.) cream of chicken soup
1 lg. can whole kernel corn, undrained
1 c. milk
4 oz. shredded sharp Cheddar cheese
1 sm. jar chopped pimentos

Combine chicken, celery and onion with water in a pan. Cover and cook until chicken is tender. Remove chicken, cool and cut up meat coarsely and return it to the liquid in the pan. Stir in the soup, the corn, the milk, the cheese and pimento. Then cook gently like for 10 minutes, being sure to stir occasionally. Season with salt and pepper.