Chicken Potpourri

1 cup chopped green bell pepper
1 package fresh mushrooms
8 ounces sour cream
1 1/2 cups cheddar cheese
1 can cream chicken soup
2 large cans chicken white meat, cooked and cubed
Noodles or rice

In skillet with small amount of butter sauté green pepper and mushrooms until peppers are tender.

Add soup, sour cream, chicken and cheddar cheese and mix thoroughly. Mix with prepared noodles or rice and pour into casserole dish and bake at 350 degrees F for 1 hour. Sprinkle cheese over top during last 5 minutes of cooking. Return to oven to melt cheese.