1/2 c. butter
1 (4 oz.) mushroom pieces (reserving liquid)
2/3 c. green pepper, chopped
1/2 c. flour
1 tsp. salt
1/2 tsp. pepper
Buttermilk biscuits or toast
1 tbsp. instant chicken bouillon
1 1/2 c. milk
1 1/4 c. hot water
2 1/2 c. cooked chicken or turkey, cubed
1 (4 oz.) jar diced pimento

In large skillet melt butter, add mushrooms and green pepper. Saute 5 minutes. Add flour, salt, pepper and cook over low heat, stirring constantly until mixture is bubbly. Stir in bouillon, milk, water and reserved mushroom liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and pimento. Simmer until heated. Serve over biscuits or toast. NOTE: 1/2 cup plus 2 biscuits has 270 calories.