2 c. cooked chicken or turkey, chopped
1 c. milk
4 tsp. butter
2 tbsp. onion, chopped fine
1 sm. can pimentos, chopped fine
Dash paprika
1/8 tsp. pepper
1/3 c. flour
1 c. chicken stock
1 can mushroom soup

Melt butter, add onion, pimento, pepper, and paprika. Cook 10 minutes. Add flour, milk and chicken stock. Cook until thickened. Add soup. Stir in chicken and keep warm if you are serving right away. May be made day before, refrigerate immediately and reheat when ready to serve. Serve over cornbread, toast, noodles or rice. Good way to use up Christmas leftover bird! Enjoy! An easy recipe to double or triple.