QUICK CHICKEN A LA KING

½ c. diced green pepper
½ T. butter or margarine
1 can cr. of chicken or mushroom soup
4 c. chicken, cooked & cubed
1 ¼ c. milk
1 T. pimento, chopped
dash pepper

Cook green pepper in butter until tender. Add soup; stir to blend. Gradually add milk; gently stir in remaining ingredients. Heat until sauce is bubbling & flavors are blended. Serve in patty shells, on toast, rice, Chinese noodles, or biscuits.

Yield: 8 servings

Linda Jensen