1 (6 oz.) can sliced mushrooms, drained (reserve 1/4 c. liquid)
1/2 c. diced green pepper
1/2 c. butter
1/2 c. flour
1 tsp. salt
1/4 tsp. pepper
2 c. milk
1 pkg. frozen peas
1 3/4 c. chicken broth
2 c. cubed, cooked chicken
1 (4 oz.) jar pimiento, chopped

In large skillet, cook and stir mushrooms and green pepper in butter 5 minutes. Blend in flour, salt and pepper. Cook over low heat, stirring until mixture is bubbly. Remove from heat. Stir in milk, broth and reserved mushroom liquid. Heat to boiling, stirring constantly. Add peas. Boil and stir 1 minute. Stir in chicken and pimiento. Heat through. Serve hot in toast cups or patty shells.