3 lbs. cooked and boned chicken
1/4 c. chopped onion
1/2 c. chopped celery
3 tbsp. butter
1 (10 1/2 oz.) can cream of chicken soup
1 (10 1/2 oz.) can cream of mushroom soup
1 sm. jar chopped pimientos
Chopped green pepper, if desired
1 c. grated cheddar cheese

Cut up chicken in small pieces and set aside. Saute onion and celery in butter. Add the soups and cheese; cook and stir until cheese melts. Add pimientos and pepper and chicken pieces. Heat through. Can serve with rice or noodles. Serves 4-6 persons.