Saute in 2 tablespoons butter: 1 garlic clove (may use garlic powder) 1 green pepper, chopped

Add: 2 cans mushroom soup 2 c. chicken broth 4 to 6 c. diced chicken 1 (8 oz.) can mushrooms 3/4 lb. sharp cheese, grated (reserve enough for topping) 1/3 c. chopped parsley (optional)

Put in a shallow dish; sprinkle with cheese and paprika. Bake at 350 degrees approximately 30 minutes or until hot. (Serves 12; freezes well.)