3 tbsp. butter
3 tbsp. all-purpose flour
3/4 tsp. salt
1/8 tsp. pepper
3/4 c. half & half
1/2 c. hot water
1 tsp. instant chicken bouillon
2 c. cut up cooked chicken
1 can (4 oz.) mushroom stems & pieces, drained
2 tbsp. finely chopped pimento
4 baked puff pastry shells

1. Place butter in medium bowl. Microwave at high (100%) until melted, 30 seconds to 1 minute. Blend in flour, salt and pepper. Gradually stir in half & half, water and instant bouillon. Microwave at medium-high (70%) until thickened, 4-6 1/2 minutes, stirring once. If using oven other than Sharp Carousel, stir 2 or 3 times.

2. Stir in chicken, mushrooms and pimento. Microwave at medium-high (70%) until chicken is heated through, 5-8 minutes, stirring once during cooking. Serve over pastry shells. Makes 4 servings.