1 can mushrooms
1/2 c. diced green pepper
1/2 c. butter
1/2 c. flour
1 tsp. salt
1 tsp. pepper
2 c. light cream
1 3/4 c. chicken broth
2 c. cubed cooked chicken
1 jar pimientos, chopped
Mashed potatoes, optional

In skillet cook and stir mushrooms and green peppers 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. Reduce heat. Add chicken and pimientos. Heat thoroughly. Serve over mashed potatoes.