1/4 c. butter
1/2 c. diced green pepper
1/3 c. chopped onion
1 (10 3/4 oz.) condensed cream of chicken soup
3/4 c. milk
2 c. cubed chicken
3/4 c. shredded Swiss
1/4 c. diced pimiento
4 med. baked potatoes
1 med. can mushrooms

Bake potatoes until tender. Over medium heat in hot butter cook green peppers and onion until tender. Stir in soup and milk. Blend well. Stir in meat, cheese, pimiento and mushrooms. Cook 5 minutes more or until heated through. Take potatoes and split. Serve sauce over potatoes.