1 (5 lb.) chicken, cooked tender
2 med. onions, chopped fine
2 med. green peppers, chopped fine
2 med. garlic cloves, chopped fine
1 can whole kernel corn
1 lg. jar sliced mushrooms
Ripe olives (opt.)
2 cans tomato soup
1 c. Parmesan cheese
1 sm. jar pimientos, chopped
1 tbsp. Worcestershire sauce
1 tsp. red pepper
1 tsp. chili powder
Paprika for garnish

Saute onions, green pepper, and garlic in 2 tablespoons oil. Mix corn, mushrooms, Worcestershire sauce, red pepper, tomato soup, chili powder and pimientos. Pour into buttered baking dish, top with Parmesan cheese, dot with ripe olives and sprinkle with paprika. Bake at 350 degrees until bubbly, about 45 minutes to 1 hour.