1 lb. mushrooms, sliced
1 can drained peas
1/2 c. butter
1/2 c. flour
1 tsp. salt
1/4 tsp. pepper
2 c. light cream
1 can (14 oz.) chicken broth
2 c. cooked chicken or turkey
Toast or cooked rice

In large skillet, cook and stir mushrooms in butter until tender. Blend in flour, salt and pepper. Cook over low heat until mixture is bubbly. Remove from heat, stir in cream, broth.

Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and drained peas. Heat thoroughly. Serve on toast or hot bed of rice.