1/4 c. butter
1/3 c. all-purpose flour
1/2 tsp. salt
1 c. chicken broth
1 c. milk
2 c. diced chicken
1 (3 oz.) can sliced mushrooms
1/4 c. chopped canned pimento

Melt butter in saucepan. Blend in the flour and salt. All at once add the chicken broth and milk. Cook, stirring constantly, until sauce is thick and bubbly. Add the chicken, drained mushrooms and pimento. Heat through. Serve over toast points. Makes 5 servings.