1 (10 oz.) pkg. frozen peas, cooked & drained
2 c. cubed, cooked chicken
1 can cream of chicken soup
1 c. sour cream
1/2 tsp. salt
1/8 tsp. pepper
1 tbsp. each chopped parsley & pimiento
1/4 c. shredded cheddar cheese
1/4 c. milk

Heat oven to 350 degrees. Mix peas and chicken in 2 quart casserole. Combine soup, sour cream and seasonings; heat just to boiling. Stir in chopped parsley and pimiento. Add 1 1/2 cups of soup cream mixture to peas and chicken; stir to mix. Place casserole in oven to keep warm while preparing Cheese Cloud. Drop cheese cloud by spoonful over hot mixture. Sprinkle with cheddar cheese. Bake 40 to 45 minutes. Stir milk into remaining soup cream mixture. Heat and serve as sauce. Garnish with parsley and pimiento. Serves 6 to 8.

CHEESE CLOUD:

1 c. all purpose flour
2 tsp. baking powder
1 tsp. salt
2 eggs, beaten
1/2 c. milk
1 c. shredded cheddar cheese

Stir together flour, baking powder and salt. Mix eggs, milk, cheese, and 1 teaspoon each parsley and pimiento. Stir into dry ingredients just until blended.