1 stick butter
1 green pepper
1 can mushrooms
1/4 c. flour
1 1/2 c. milk
1 can chicken broth
2 c. cooked chicken
1 jar pimento

Melt butter; saute vegetables (pepper, mushrooms) for 3 minutes. Add 1/4 cup flour, stir until paste bubbles. Add milk, chicken broth and juice from mushrooms. Turn heat to high and cook until sauce thickens. Add chicken and pimentos, heat until warm.