1/2 cube butter
1 green pepper
1 (8 oz.) can mushrooms (pieces)

Saute until green peppers are tender. Add 1 can chicken broth (Swanson size). Bring to a boil and thicken with cornstarch (pretty thick). Add 1 cup cream (half & half) and 2 cans cream of mushroom soup. Blend well and salt and pepper to taste; blend in 1/2 cube butter, butter. Add 2 to 3 cups turkey (cut into small pieces) and 1 jar pimentos (large or small more for color). Serve in Pepperidge Farms frozen tart shells baked or pour over noodles. Add a little sherry, if desired.