1 ½ lb. boneless, skinless chicken breasts, boiled and chopped
1 can cream mushroom soup
¼ tsp pepper
1 (10 oz) package frozen peas with onions, thawed
2 Tbsp chopped pimento
Dash cayenne pepper
Milk
1-2 boil in bag rice

Cook rice according to package directions. Boil chicken and cut up into small chunks OR shred. In a medium bowl, stir soup, pepper and milk together (add 1 cup milk to start – more as needed to thin out mixture to a nice creamy consistency). Add remaining ingredients and stir. Cover and cook over med heat until low simmer and heated through. You can serve over rice or stir rice into the mixture.