3 slices bacon, diced
1/2 c. onion, diced
4 oz. can sliced mushrooms (reserve 1/4 c. liquid)
1/2 c. green pepper, diced
2 tbsp. butter
1/2 c. flour
2 tsp. salt
1/2 tsp. pepper
2 c. half and half
1 1/3 c. chicken broth
1/4 c. mushroom juice
2 c. cooked, deboned, diced chicken
1-2 tbsp. pimiento
2 pkgs. Pepperidge Farm Patty Shells

Saute the bacon, onion, mushrooms and green pepper in butter. Blend in flour, salt and pepper and cook until bubbly.

Remove from heat and stir in half and half, chicken broth and mushroom juice. Heat to boiling, stirring constantly. Stir in the chicken and pimiento. Serve on patty shells or rice. (Freezes well.)