8 chicken breasts, shredded
3 cans cream of chicken soup
2 cans evaporated milk
3 soup cans full regular milk
1 lb bacon cooked and crumbled
Small jar chopped pimento, drained
4 cups shredded monterey jack cheese

Boil chicken about 20 minutes (save water to use to thin soup as needed)
Mix soup and milk together in large pot on medium heat, stir frequently.
Add chicken and cheese to hot soup....continue stirring until cheese melts.
Add bacon and pimento.
I use a seasoned salt for spice.
You can use cream of mushroom soup instead of or mix it with the cream of chicken soup.