2 lg. chicken breasts, boil, debone, dice
1 can cream of mushroom soup
2 ribs celery, chopped
2 shallots, chopped
White sauce
Pimento, chopped
Parsley for garnish
Salt and pepper to taste

WHITE SAUCE:

Melt 2 tablespoons butter. Add 2 tablespoons flour. Stir gradually, add 1 1/2 cups milk. Stir and cook until medium consistency.

Add cream of mushroom soup to white sauce. In separate pan, saute celery and shallots. Add to sauce. Add diced chicken and chopped pimento. Serve over toast. Garnish with parsley.