1 can (4 oz.) mushroom stems & pieces, drained (reserve liquid)
1 sm. green pepper, chopped (1/2 c.) or celery
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 or turkey

Cook and stir mushrooms and green pepper (or celery) in butter over medium heat 5 minutes. Remove from heat. Blend in flour, salt and pepper. Stir constantly over low heat, 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 or turkey. Heat through. Serve over toast, mash potatoes, waffles, cooked rice or noodles.