2 tbsp. butter
2 tbsp. flour
2 c. chicken broth or bouillon
1 (10 1/2 oz.) can cream of mushroom soup
1 1/2 c. cooked chicken, cut into pieces
2 tbsp. chopped pimentos
1/4 tsp. salt
Dash of pepper

In preheated skillet melt butter. Stir in flour and combine well. Gradually add broth, heat until boiling. Stir constantly. Add mushroom soup, chicken pimento and seasonings. Cook until it's heated good. Serve over hot biscuits or toast. Noodles or rice can be used also.