1/2 cup butter
1 green bell pepper, chopped
3 ounces fresh mushrooms, sliced
1/3 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups milk
1 1/4 cups Chicken broth
2 cups cooked chicken or turkey
1 jar (2 ounces) diced pimientos, drained
In a large skillet heat the butter over medium high heat until foamy. Add the mushrooms and green peppers. Saute over until the green peppers are tender crisp.
Add the flour. Stir and cook for a couple of minutes to cook out the "flour" taste.
Stir in the chicken broth and milk. Mix well. Continue stirring and cook until thick and bubbly. Add the salt and pepper. Mix well. Stir in the cooked chicken and pimento. Mix well.
Serve over rice, egg noodles, mashed potatoes, biscuits or toast.
**Note: If you don't have or don't care for pimentos, you can always use a small red bell pepper. Just saute it right along with the green peppers.