Ingredients

• 1 can (6 oz.) sliced mushrooms, drained (reserve ¼ cup liquid)
• ½ cup diced green pepper
• ½ cup butter or margarine
• ½ cup all-purpose flour (if using self-rising flour, decrease salt to ½ tsp.)
• 1 tsp. salt
• ¼ tsp. pepper
• 2 cups light cream or milk
• 1 ¾ cups chicken broth (chicken broth can be made by dissolving 2 chicken bouillon cubes in 1 ¾ cups boiling water, or use 1 can [14 oz.] chicken broth)
• 2 cups cubed cooked chicken or turkey
• 1 jar (4 oz.) pimiento, chopped Toast cups or patty shells

Directions

1. In large skillet, cook and stir mushrooms and green pepper in butter 5 minutes.
2. Blend in flour, salt and pepper. Cook over low heat, stirring until mixture is bubbly.
3. Remove from heat. Stir in cream, broth, and reserved mushroom liquid.
4. Heat to boiling, stirring constantly. Boil and stir 1 minute.
5. Stir in chicken and pimiento; heat through.
6. Serve in hot Toast Cups.