3-4 lbs. chicken (save 2 1/2 c. of broth
1 lg. can sliced mushrooms (save drained juice)
1 green pepper
1 c. butter
2 tsp. salt
1/2 tsp. pepper
1 pt. half and half
1 lg. jar pimientos

Boil whole chicken or parts in water for 45 minutes. Take chicken out to cool, pick apart into pieces. Save 2 1/2 cups of the broth. While chicken is cooling, melt butter in big pot. Slowly cook peppers and mushrooms, 10 minutes. Add flour while stirring; add salt and pepper

After it becomes bubbly (stirring all the while), take off heat and add mushroom juice and chicken broth and milk. Heat and stir constantly until sauce begins to boil; boil and stir constantly for one minute on medium heat. Add chicken and pimientos last. Heat through. (May add regular milk to thin out, if too thick.) Serve over rice or toast. Freeze portions for later.