1 (6 oz.) can sliced mushrooms, drained (reserve 1/4 c. liquid)
1/2 c. diced green pepper
1/2 c. butter
1/2 c. all-purpose flour
1 tsp. salt
1/4 tsp. pepper
2 c. light cream
1-3/4 c. chicken broth
2 c. cubed, cooked chicken or turkey
1 (4 oz.) jar pimento, chopped
Toast cups or patty shells

In large skillet, cook and stir mushrooms and green pepper in butter 5 minutes. Blend in flour, salt, and pepper. Cook over low heat, stirring until mixture is bubbly. Remove from heat. Stir in cream, broth and reserved mushroom liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and pimento; heat through. Serve hot in Toast Cups.