1 (2 oz.) can mushrooms
1/4 c. chopped green pepper
1/4 c. flour
1 tsp. salt
1/8 tsp. pepper
1 c. chicken broth
1 c. cream or rich milk
1 c. diced cooked chicken
1/2 c. chopped pimentos

Saute mushrooms and green pepper in butter. Blend in flour, salt and pepper; let bubble. Slowly stir in chicken broth and cream. Bring to boiling point over low heat, stirring occasionally. Boil 1 minute. Add chicken and pimentos. Heat thoroughly. Serve in patty shells or over biscuits.