2 chickens, cut up
1/2 green pepper, chopped
1/2 stick butter
4 rounded tbsp. flour
8 oz. can mushroom pieces, drained
1 chicken bouillon cube
1 pt. Half and Half
1/4 tsp. black pepper

Place chickens in pot and cover with salted water. Cook until done, about 1-1 1/2 hours. Remove chicken; save broth. Debone chicken. Break or cut into bite size pieces, set aside.

Chop green peppers and saute in butter (1/2 stick) until soft. Add the flour until blended. Add mushroom pieces. Pour in 2 cups of the chicken broth, add bouillon cube, Half and Half, pepper. Simmer, put in chicken until heated. Serve over toast.