1 (4 oz.) can mushroom stem and pieces, drained (reserve liquid)
1/2 c. chopped green pepper
1/2 c. butter
1/2 c. all-purpose flour
1 tsp. salt
1/4 tsp. pepper
1 1/2 tsp. instant chicken bouillon
1 1/2 c. milk
1 1/4 c. hot water
2 c. cut-up cooked chicken
1 (4 oz.) jar whole pimientos, chopped

Cook and stir mushrooms and green pepper in butter over medium heat 5 minutes; remove from heat. Blend in flour, salt and pepper. Cook over low heat, stirring constantly, until mixture is bubbly, remove from heat. Stir in instant bouillon, milk, water and reserved mushroom liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and pimientos; heat through. Serve over toast or noodles. Makes 6 servings.