1/4 c. green pepper, finely chopped
1 (4 oz.) can mushrooms, drained
1/4 c. (1/2 stick) butter
1/4 c. flour
1 tsp. salt
1 tsp. pepper
1 c. chicken broth
1 c. half & half
1 c. chicken, cooked, chopped
1/4 c. pimento, minced

Saute green peppers and mushrooms in butter until pepper is soft. Add flour, salt and pepper. Cook about 3 minutes. Add broth and half & half. Cook until thickened. Remove from heat and add chicken and pimentos. Serve on cooked rice, toast, cornbread, biscuits or shells. Serves 6.