2 cups cubed cooked chicken
1/4 pound boiled ham, sliced
1/4 cup pimento, cut into strips
1/2 cup green pepper, cut into strips
2 tablespoons margarine
2 cans cream of mushroom soup
2 (3-ounce) cans sliced mushrooms, undrained
1/2 teaspoon salt
1/8 teaspoon pepper
Combine chicken, ham and pimento. Cook green pepper strips in butter for 5 minutes; stir in soup and mushrooms. Spread one-half of chicken-ham mixture in 2-quart baking dish; sprinkle with one-half of salt and pepper. Pour one-half of sauce over all. Repeat, using remaining ingredients. Refrigerate for 55 minutes. Bake at 450 degrees for 45 minutes, or until bubbly and slightly brown. Garnish with green pepper rings.
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