1/2 c. chopped green pepper
2/3 c. butter
2/3 c. flour
4 c. chicken broth
2 c. milk
2 tsp. salt
1 tsp. pepper
2 tsp. paprika
1 egg yolk, lightly beaten
1 sm. jar pimentos, chopped
2 c. cooked diced chicken

Lightly brown green peppers in butter in skillet. Add flour. Mix until smooth. Add chicken broth, milk, salt, pepper and paprika. Cook slowly stirring constantly, until lightly thickened. Add egg gradually; stir for 1 minute. Add pimentos and chicken. Simmer until heated thoroughly and chicken mixture is thick. Serve over toasted bread slices. Serves 8-10.