1/4 c. butter
1/2 c. green pepper, diced
1/3 c. onion, chopped
1 can cream of chicken soup
3/4 c. milk
2 c. chicken, cooked and cubed
3/4 c. Swiss cheese, shredded
1/4 c. pimento, diced
Zucchini, shredded, cooked and drained

In a skillet over medium heat, cook green pepper and onion in butter until tender, stirring occasionally. Stir in soup and milk; blend well. Stir in chicken, cheese and pimento. Cook until heated through. Arrange the cooked, shredded zucchini on a serving platter, pour the sauce over the zucchini and serve. Makes 6 servings.