1 (2 oz.) can mushrooms
1/4 c. green pepper, chopped
1/4 c. butter
1/4 c. flour
1 tsp. salt
1/8 tsp. pepper
1 c. chicken broth
1 c. cream or rich milk
1 c. chicken, diced
1/4 c. pimentos, chopped

Boil chicken. Save broth. Saute mushrooms and pepper in butter; blend in flour, salt and pepper. Let bubble. Slowly stir in chicken broth and cream. Bring to a boil over low heat. Boil one minute. Add chicken and pimento. Heat thoroughly. Serve over toast or pastry shell. You may want to double recipe. Freezes well.