1 3/4 c. chicken broth
6 tbsp. flour
6 tbsp. butter
1/2 tsp. salt
1/4 tsp. pepper
2/3 c. milk
2 c. cooked chicken, diced
1/4 c. pimentos, chopped

Melt butter over low heat. Blend in flour, salt and pepper; cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat and stir in the chicken broth and cream. Bring to a boil, stirring constantly. Add chicken and pimentos, and lower heat. Warm for 5 minutes. Serve over rice or toast. Serves 4 to 6.