1 sm. green pepper, chopped
1 (4 oz.) can mushrooms, drained (reserve liquid)
1/2 c. butter
1/2 c. flour
1 tsp. salt
1/8 tsp. garlic
1/4 tsp. pepper
1 can corn, drained
1 1/2 c. milk
1 1/4 c. chicken broth
2 c. cut up chicken cooked
1 (2 oz.) jar pimentos

Cook and stir green pepper and mushrooms in butter in 3 quart saucepan over medium heat 5 minutes. Stir in flour, salt, pepper and garlic. Cook over low heat, stirring constantly until bubbling. 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 cornbread or biscuits.