1 (6 oz.) can sliced mushrooms, drained (reserve 1/4 cup liquid)
1/2 c. green pepper, diced
1/2 c. butter
1/2 c. flour
1/4 c. pepper
2 c. light cream
1 3/4 c. chicken broth
2 c. cooked chicken, cubed
1 (4 oz.) jar pimentos, chopped
1 tsp. salt

In large skillet, cook and stir mushrooms, green pepper in butter for 5 minutes. Blend in flour, salt and pepper. Cook over low heat, stirring until mixture is bubbly. Remove from heat. Stir in cream, broth and reserved mushroom liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir chicken and pimento, heat through. Serve on toast cups or patty shells or plain toast.