1/4 c. melted butter, butter or chicken fat
3 tbsp. flour
1 c. chicken broth
1 c. milk
1 tsp. salt
2 c. diced cooked chicken
2 (3 oz.) can mushrooms, drained
1/4 c. chopped pimento

Blend first 2 ingredients; blend in chicken broth and milk. Cook, stirring constantly, over low heat until sauce is thick. Add last items. Heat through. Serve over toast.