2 tsp. butter
1/2 c. each diced onion and mushrooms
1 tsp. all purpose flour
1/2 c. skim milk
6 oz. skinned and boned cooked chicken, diced
1/2 c. peas
2 c. chopped drained canned pimentos
1/4 tsp. each salt, white pepper, and paprika

In 10-inch skillet, heat butter until bubbly and hot; add onion and mushrooms and saute, stirring occasionally until mushrooms are lightly browned. Sprinkle flour over vegetables and stir quickly to combine; gradually stir in milk to stirring constantly, bring to a boil. Reduce heat and be simmer until mixture thickens. Stir in remaining ingredients and cook until thoroughly heated.