3 oz. green pepper, diced
2 lb. diced, cooked chicken
2 tbsp. chopped pimento
2 tsp. onion powder
50 oz. can Campbell's cream of mushroom soup
1 tbsp. butter
2 1/2 c. milk
1/8 tsp. pepper
1 tsp. dry mustard

Cook green pepper in butter until tender. Add soup and stir to blend. Gradually add milk; gently stir in remaining ingredients. Heat until sauce is bubbly hot and flavors are blended. Serve in patty shells, on toast, rice, Chinese noodles or biscuits.