1/4 c. chopped onion
1 can (2 oz.) sliced mushrooms, drained
2 tbsp. butter
1 can cream of chicken soup
1/3 c. milk
1 or 2 c. cubed cooked chicken
2 tbsp. diced pimiento
Dash of pepper

In saucepan, cook onion and mushrooms in butter until onion is tender. Blend in soup and milk; add remaining ingredients. Heat; stir now and then. Serve over toast, biscuits, or mashed potatoes. 4 servings.