2 (4 oz.) cans mushrooms
1/4 c. chopped green pepper
1/2 c. butter
1/4 c. flour
1 tsp. salt
1/8 tsp. pepper
1 c. chicken broth
1 c. cream (half and half)
1 1/2 c. diced chicken
1 sm. jar pimento

Saute mushrooms and green peppers in butter. Blend in flour and seasonings. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat and slowly stir in broth and cream. Bring to a boil over low heat, stirring constantly. Boil 1 minute. Add chicken and pimento and heat through. Serve over rice.