6 oz. can sliced mushrooms, drained and reserve 1/4 c. juice
1/2 c. diced green peppers
1/2 c. butter
1/2 c. flour
1 tsp. salt
1/4 tsp. pepper
2 c. cream
1 1/4 c. chicken broth
3 c. cubed chicken or turkey

In large skillet, cook and stir mushrooms and green peppers in butter for 5 minutes. Blend in flour, salt and pepper. Cook over low heat, stirring until bubbly. Remove from heat, stir in cream, broth and reserved mushroom juice. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken or turkey. Heat thoroughly. Serve over noodles, toast or rice.