1/4 c. finely chopped green pepper
6 tbsp. butter
1/3 c. all-purpose flour
1 c. milk
2 c. chicken broth
1/2 tsp. pepper
1 tsp. paprika
Salt to taste
1 egg yolk, slightly beaten
1 jar (4 oz.) diced pimientoes, drained
1 can (4 oz.) diced mushrooms, drained
2 c. cooked chopped chicken
Noodles, rice or toasted cornbread squares

Saute green pepper in butter over low heat until tender. Remove from heat. Add flour and mix until smooth. Gradually stir in milk. Return to heat; add chicken broth, pepper, paprika and salt to taste. Cook slowly, stirring constantly until slightly thickened. Gradually add egg yolk and continue to cook and stir for one minute. Add pimientoes, mushrooms and chicken. Simmer until all ingredients are heated and mixture is thick. Spoon mixture over noodles, rice or cornbread.