1/4 c. butter
1/3 c. flour
1/2 tsp. salt
1 c. chicken broth
1 c. milk
2 c. cooked chicken, diced
1 can mushrooms (4 oz.)
1/4 c. pimento, chopped

In saucepan melt butter, blend in flour and salt. Combine chicken broth and milk. Add all at once to flour mixture. Cook, stirring constantly, until sauce is thick and bubbly. Add chicken, mushrooms and pimento. Heat through. Serve over pastry puffs, biscuits, noodles or rice.