1/3 c. mushrooms
1/4 c. chopped green pepper
1/4 c. butter
1/4 c. flour
1/2 tsp. salt
1/8 tsp. pepper
1 c. chicken broth
1 c. cream (20% butterfat)
1 c. diced cooked chicken
1/4 c. chopped pimento

Saute mushrooms and green pepper in butter. Blend in flour and seasonings. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat.

Slowly stir in broth and cream. Bring to boil over low heat, stirring constantly. Boil 1 minute.

Add chicken and pimento. Continue cooking until meat is heated through. Serve hot in pastry shells or over biscuits, toast, noodles or fluffy rice. Makes 4 servings.

You can omit the green peppers and use about 1 1/2 or 1 3/4 cups chicken instead.