1 (6 oz.) can sliced mushrooms, save liquid
1/2 c. diced green pepper
1/2 c. butter
1/2 c. flour
1 tsp. salt
1/4 tsp. pepper
2 c. light cream
1 3/4 c. chicken broth
2 c. cubed cooked chicken
1 (4 oz.) jar chopped pimentos

In large skillet, cook and stir mushrooms and green pepper in butter, about 5 minutes. Blend in flour, salt, and pepper. Cook over low heat; stir until mixture is bubbly. Remove from heat; stir in cream, broth and mushroom liquid. Heat again until boiling. Stir constantly. Boil and stir 1 minute. Add chicken and pimentos; heat through. Serve over rice.