1 (4 oz.) can mushroom stems and pieces (reserve liquid)
2/3 c. chopped green bell peppers
1/2 c. butter
1/2 c. flour
1 tbsp. chicken flavor instant bouillon
1 1/2 c. milk
1 1/4 c. water or broth from cooked chicken
2 1/2 c. cubed cooked chicken or turkey
1 (4 oz.) jar pimentos, drained

In a large skillet over medium heat, cook mushrooms and pepper in butter until green peppers are tender; remove from heat. Lightly spoon flour into measuring cup; level off. Stir flour into pepper/mushroom mixture and cook over low heat until mixture is smooth and bubbly. Stir in bouillon, milk, water or broth and reserved mushroom liquid. Bring to a boil, stirring constantly. Boil and stir for 1 minute. Add chicken and pimentos. Cook until thoroughly heated. Serve over rice, roast, or puffy pastry shell.

Makes 6 (1 cup) servings.