3 Pepperidge Farm patty shells
2 tbsp. green pepper, chopped
1 tbsp. butter
1/3 c. milk
1 can cream of chicken soup
1 c. turkey, cooked, chopped
2 tbsp. diced pimento
2 tbsp. toasted slivered almonds
1 tbsp. sherry (optional)

Bake patty shells as directed. Cook green pepper in butter until tender. Blend in soup and milk; add turkey, pimento and almonds. Heat and stir now and then. Add sherry if desired. Serve in patty shells.

If you use a second can of soup, more shells can be filled.