2 tbsp. green pepper, chopped
1/4 c. onion, chopped
2 tbsp. butter
1 can cream of mushroom soup
1/3-1/2 c. milk
1-1 1/2 c. cubed cooked chicken
2 tbsp. pimento, diced
Buttermilk biscuits

In saucepan, cook green pepper and onion in butter until tender. Blend in soup and milk; add chicken and pimento. Heat; stir now and then. Serve over biscuits. Makes 3-4 servings.