1/4 c. butter
1/2 c. flour
1/2 tsp. salt
1 c. chicken broth
1 c. milk
3 oz. jar sliced mushrooms
1/4 c. chopped pimento
1 c. frozen peas
2 c. cubed chicken
1/4 c. dry sherry or vermouth (optional)

Cook chicken and reserve broth; set aside. Melt butter, add flour and salt, stir until smooth (mixture will be very thick). Add broth and milk, stir constantly until thick and bubbly, then add mushrooms, pimento, chicken and peas and vermouth. Heat through.

SERVING SUGGESTIONS: Toast points, puff pastries, or English muffins.