1 pkg. Idahoan scalloped potatoes
1 can (10 3/4 oz.) cream of mushroom soup, undiluted
1 c. diced, cooked chicken (or turkey)
1 c. cooked peas
1/4 c. chopped pimento (optional)

Preheat oven to 400 degrees. Prepare potatoes according to package directions. Stir in soup, gently mix in chicken, peas and pimentos. Bake in 2 quart casserole uncovered for 45 minutes or until potatoes are tender.