2 tbsp. butter
2 tbsp. plain flour
1 1/2 c. milk
3 c. cubed, cooked chicken
1 can cream of mushroom soup, undiluted
1 sm. jar diced pimento, drained
Sm. amount of Cheddar cheese
Chopped green onions

Melt butter over low heat. Add flour, stirring until smooth. Cook for 1 minute, stirring constantly. Gradually add milk, stirring constantly. Cook until mixture is thick and bubbly. Stir in chicken, mushroom soup, and pimento, stirring constantly, until well heated. Slice cornbread and spoon on chicken mixture. Sprinkle with cheese and onions. Serves six.