1/4 c. butter
1/2 c. green pepper, diced
1/3 c. chopped onion
1 can cream of mushroom soup
3/4 c. milk
2 c. diced chicken
3/4 c. Monterey Jack cheese, shredded
1/8 c. diced pimiento

Cook butter, onions and green pepper in skillet until tender. Add soup and milk, blend well. Add cheese, meat and pimiento. Cook approximately 10 minutes. Serve on toast or noodles.