1/4 c. butter
1/3 c. flour
1/2 tsp. salt
1 c. chicken broth
1 c. milk
2 c. chicken, cooked and diced
3 oz. can sliced mushrooms, drained; optional
1/4 c. pimento, chopped; optional
Sm. can of peas; optional

In saucepan, melt the butter; blend in the flour and salt. Add the chicken broth and milk all at once. Cook and stir until sauce is thick and bubbly. Add 2 cups chicken, sliced mushrooms, and chopped pimento; heat. You may also toss in a small can of peas, if desired. Serve over toast; cut into triangles or over wide noodles. Makes 5 servings. Recipe can be doubled.