1 sm. green pepper, chopped
1 can (4 oz.) mushroom pieces (reserve liquid)
1/2 c. butter
1/2 c. all purpose flour
1 tsp. salt
1/4 tsp. pepper
1 1/2 c. milk
1 1/4 c. chicken broth
2 c. cut up cooked chicken
1 jar (2 oz.) chopped pimientos, drained

Cook and stir green pepper and mushrooms in butter in 3 quart sauce pan over medium heat for 5 minutes. Stir in flour, salt and pepper. Cook over low heat, stirring constantly, until bubbly; remove from heat. Stir in milk, broth and reserved mushroom liquid. Heat to boiling, stirring constantly. Boil and stir for 1 minute. Stir in chicken and pimientos; heat until hot. serve over corn bread.