2 tbsp. butter
1 can mushroom soup
1/2 c. chopped green pepper
2 c. diced, cooked chicken or turkey
1/2 c. chopped celery
3 tbsp. chopped pimento (opt.)
1/2 c. milk
2 c. white sauce (recipe below)

Heat butter in skillet; add mushroom soup and green pepper and saute over medium heat 10 minutes, stirring occasionally.

SAUCE:

Melt 2 tablespoons butter over heat, add 2 tablespoons flour and blend. Add 1 cup milk slowly, stirring to blend. Cook, stirring constantly, until sauce boils and thickens. Stir in 1/4 teaspoon salt and dash of pepper. To this add 1 cup of chicken broth or 1 chicken bouillon cube dissolved in 1 cup of boiling water.

Add chicken, pimento, milk, mushroom soup and green pepper to sauce, reheat; stirring constantly. Serve on crisp toast, boiled noodles or rice. Makes 6 servings.