1/4 c. butter or chicken fat
1/3 c. all purpose flour
1/2 tsp. salt
1 c. chicken broth
1 c. milk

In a saucepan melt the butter or chicken fat. Blend in flour, salt, chicken broth and milk. blend above all at once. Cook, stirring constantly, until sauce is thick and bubbly. Add:

2 c. diced, cooked chicken
1 (3 oz.) can sliced mushrooms, drained
1/4 c. chopped canned pimiento

Heat and serve over toast. Makes 5 servings.