2 c. cooked, diced chicken
2 c. chicken broth
1 (4 oz.) can mushrooms
1 sm. can peas
1/2 c. butter
1/2 c. flour
1 tsp. salt
1/4 tsp. pepper
2 c. milk
1 sm. jar chopped pimentos

In large skillet, melt butter and saute mushrooms (mushrooms should be cut up in small pieces). Blend in flour, salt, and pepper. Cook over low heat until thick. Stir in milk and chicken broth. Boil and stir 1 minute. Add chicken and pimento and peas. Stir and heat until hot and thickened. Serves over rice! Serves 5-6 people.