Yield: 4 servings
|1 can||Cream of mushroom soup; undi|
|5 ounces||Pimento cheese|
|3 \N||Hard cooked eggs; chopped|
|8 ounces||Mushrooms and juice|
|2 cups||Cooked chicken, diced|
Blend soup and cheese and heat; add eggs salt, pepper and butter.
Then add mushrooms with juice and chicken. Bo not boil. Add cream shortly before serving. Serve over chinese noodles, in pastry shells or anything you prefer.