2 c. cooked chicken, diced
1/4 c. butter
1/3 c. flour
1/2 tsp. salt
1 c. chicken broth
1 c. milk
1 (3 oz.) can mushrooms, drained
1/4 c. pimento, chopped
5 slices toast, cut in quarter to make points

Melt butter in saucepan, blend in flour and salt. Add broth and milk, stir constantly until sauce thickens. Add chicken, mushrooms, and pimento. Heat thoroughly. Arrange toast on 5 plates, and pour mixture over toast. Serves 5.