2 1/2 c. chopped green pepper
1/2 c. butter
2 cans cream of chicken soup
2 1/2 c. milk
2 qts. (2 lbs.) diced, cooked chicken

Cook green peppers in butter until done. Blend in soup and milk. Fold in chicken. Heat but do not boil. Serve over toast or biscuits. 50 - 4 ounce servings.