2 tbsp. chopped green pepper
1 tbsp. butter
1 can cream of mushroom soup
1/2 c. milk
1 1/2 c. cooked chicken
2 tbsp. chopped pimento
Toast or rice

In saucepan cook pepper in butter until tender. Blend in soup and milk; stir in chicken and pimento. Heat; stir often. Serve on toast or rice. Makes about 2 1/2 cups.