2 oz. sliced mushrooms
2 tbsp. chopped green pepper
2 tbsp. butter
1 (11 oz.) can cheddar cheese soup
1/3 c. milk
1 c. diced cooked chicken
2 tbsp. chopped pimiento
4 slices toast

In saucepan, cook mushrooms and green pepper in butter until green pepper is tender. Blend in soup gradually. Stir in milk, add pimiento and chicken. Heat, stirring occasionally. Serve on toast. 4 servings.