2 tbsp. butter
1 c. sliced mushrooms
1/2 c. green pepper strips
1/4 c. sliced green onions
1 (10 3/4 oz.) can condensed cream of chicken soup
1/3 c. milk
1 1/2 c. cooked chicken, cubed
2 tbsp. chopped pimento
2 tbsp. dry sherry
4 baked patty shells, sliced English muffins or toast

In 2-quart saucepan over medium heat, melt butter. Cook mushrooms, green pepper and onions until tender, stirring occasionally. Stir in soup and milk. Add chicken and pimento. Heat just to boiling, stirring occasionally. Stir in sherry. Spoon chicken mixture into patty shells or over toasted muffins or toast.

Yields 4 cups.