2 to 3 c. chicken, boned & cooked
1/2 c. butter
1 sm. green pepper, chopped
1 sm. onion, chopped
Peas & carrots, if desired
1 (4 oz.) can mushrooms, drained (save liquid)

Cook (simmer) vegetables in butter for 5 minutes over low heat; add:

1/2 c. flour
1 tsp. salt
1/4 tsp. pepper

Mix and stir until bubbly (stir constantly). Add:

1 1/2 tsp. chicken bouillon
1 1/2 c. milk
1 1/4 c. hot water (and reserved liquid)

Boil for 1 minute. Add chicken; warm and serve over biscuits, toast points, rice or wide noodles. Serves 4 to 6.