Mushroom Chicken

• 1 can (10½ oz.) golden mushroom soup
• 1 can milk
• 1/8 tsp. pepper
• 2 cups diced cooked chicken
• 1 pkg. (10 oz.) frozen peas, cooked and drained
• 2 tbsp. chopped pimiento

In saucepan, place soup and stir in milk and chicken stock. Stir in pepper. Heat to boiling point, stirring constantly, but do not boil. Stir in chicken, peas and pimiento. Serve hot.