mushrooms (2-ounce can)
¼ cup chopped green pepper
¼ cup butter
¼ cup flour
½ tsp. salt
1/8 tsp. pepper
1 cup chicken broth
1 cup half-and-half 1 cup
diced cooked chicken
chopped pimiento (2-ounce jar)
sherry
Sauté’ mushrooms and green pepper in butter; blend in flour and seasonings. Cook over low heat, stirring until mixture is smooth and bubbly; remove from heat. Slowly stir in broth and half-and-half. Bring to a boil over low heat, stirring constantly. Boil for 1 minute. Add chicken and pimiento and continue cooking until meat is heated through. Add sherry to taste. Serve hot over toast or noodles. Serves 4
