1 (4 oz.) can mushroom stems and pieces, drained (reserve liquid)
1 sm. green pepper, chopped (about 1/2 cup)
1/2 c. butter
1/2 c. all-purpose flour
1 tsp. salt
1/4 tsp. pepper
1 1/2 tsp. instant chicken bouillon
1 1/2 c. milk
1 1/4 c. hot water
2 c. cut-up cooked chicken or turkey
1 (4 oz.) jar whole pimento, chopped
Rice or noodles, cooked

Cook and stir mushrooms and green peppers in butter over medium heat for 5 minutes; remove from heat. Blend in flour, salt and pepper. Cook over low heat, stirring constantly until mixture is bubbly. Remove from heat. Stir in instant bouillon, milk, water and reserved mushroom liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and pimento; heat through. Serve over rice or noodles. 6 servings.