1/4 c. chopped onion
2 tbsp. chopped green pepper
2 tbsp. butter
1 c. cubed, cooked chicken or turkey
1 can (10 1/2 oz.) cream of mushroom or chicken soup
1/3 c. milk
2 tbsp. diced pimento
Dash of salt and pepper

In saucepan, cook onion and green pepper in butter until tender. Stir in soup until smooth. Add remaining ingredients. Heat stirring now and then. Serve over toast or pastry shells. Makes 4 servings.