2 tbsp. butter
1/3 green pepper (cut into strips)
1/4 lb. fresh mushrooms, sliced
1/3 c. flour
1 c. evaporated milk
1 1/2 c. chicken broth
2 c. diced chicken or turkey
1/2 jar (sm.) chopped pimento

Saute green pepper and mushrooms in butter. Lift out and then blend in flour. Add milk, broth, salt and pepper to taste. Cook, stirring constantly until sauce thickens and boils. Add remaining ingredients and cook until heated through. Serve over patty shells, toast, biscuits, noodles or rice.