1 pkg. Swiss mushroom soup mix
1 pkg. instant chicken gravy
2 1/2 c. water
1 c. milk
3 c. cooked, diced chicken
1 (2 oz.) jar pimento, sliced
4 oz. mushrooms, sliced and sauteed
Sherry or white wine (optional)

Mix soup mix with water; heat to boiling, stirring constantly. Let simmer, covered, for several minutes. Bring back to boiling. Add gravy mix and milk. Stir to blend. Cook several minutes. Add chicken, pimento, mushrooms, and sherry or wine if desired. Taste before seasoning with salt and pepper.

To serve: Heat thoroughly and serve over rice. For added flavor and color, add 2 tablespoons chopped parsley to the rice. Serves 4 to 6. Can be made ahead. Freezes well.