1/4 c. butter
1/2 c. chopped green pepper
1/2 cup fresh sliced mushrooms
1 (10 oz.) can cream of chicken soup
1 tsp. sugar
1/2 tsp. salt
1 tsp. Worcestershire sauce
2 c. cooked cubed chicken

In glass measure, melt butter. Add green pepper and mushrooms. Cook 2 minutes stirring once. Add soup, sugar, salt and sauce. Heat 2 minutes. Blend in chicken and cook 5 minutes. Serve over toast or biscuits.