1 (3 1/2-4 lb.) chicken
3 tbsp. butter
1/2 lb. sliced mushrooms
1/2 c. green pepper strips
4 tbsp. flour
1 c. chicken broth
1 c. milk
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. paprika
2 tbsp. chopped pimento
2 c. diced cooked chicken
4-6 patty shells

Simmer chicken until done, cool, dice. Cook mushrooms in butter over low heat. Add pepper strips, stir in flour. Add chicken broth and milk, cook, stirring constantly until cooked and thickened. Set over hot water. Add seasonings, pimento and chicken. Cover. Turn off heat. Let stand to develop flavor 30 minutes.

At serving time reheat directly over heat. Crisco patty shells. Fill with hot chicken, serve at once.