1/3 c. butter
1/2 c. flour
1 tsp. salt
2 c. chicken stock
2 c. milk
4 c. cooked chicken, chopped
1 (8 oz.) can water chestnuts, chopped
1 (2 oz.) jar pimento
1/4 c. sherry

Melt butter, add flour and salt. Cook until bubbly. Add chicken stock. Stir with wire whisk until smooth. Add cream and milk.

Simmer 30 minutes. Add the rest of the ingredients. Heat thoroughly when ready to serve.