1 (6 oz.) sliced mushrooms, drain (reserve 1/4 c. liquid)
1/2 c. diced green peppers
1/2 c. butter
1/2 c. all-purpose flour
1 tsp. salt
1/4 tsp. pepper
2 c. light cream
1 3/4 c. chicken broth
2 c. cubed cooked chicken or turkey
1 (4 oz.) pimiento, chopped
Toast cups or patty shells

In large skillet, cook and stir mushrooms and green pepper in butter 5 minutes. Blend in flour, salt and pepper. Cook over low heat, stirring until mixture is bubbly. Remove from heat. Stir in cream, broth and reserved mushroom liquid. Heat to boiling, stirring constantly.

Boil and stir 1 minute. Stir in chicken and pimiento; heat through. Serve hot in toast cups.

TOAST CUPS: take light bread, trim off crust, push in muffin pan to form a cup and toast in oven until brown. 8 servings.