2 tbsp. finely chopped green pepper
2 tbsp. butter
1 1/2 c. leftover poultry, diced
1/3 c. milk
1/4 c. chopped onion
1 can cream of mushroom soup

Cook green pepper and onion in butter until tender but not browned. Add milk and soup. Mix well and heat 5 minutes. Stir in leftover poultry. Heat thoroughly. Serve over toast points or in patty shells.

NOTE: For a richer flavor, add about 1/4 to 1/2 cup shredded cheddar or Velveeta cheese.