1 c mushrooms, sliced

1 sm green pepper, chopped

½ c butter

½ c flour

1½ tsp chicken bouillon

1½ c milk

1 c hot water

2 c cooked chicken

1 jar chopped pimentos

Cook mushrooms and green pepper in butter 5 minutesk blend in flour. Cook over low heat stirring constantly, until mixture is bubbly. Stir in bouillon and liquids, heat to boiling, stir constantly. Stir in chicken, heat through. Add pimentos cook one minute more. Serve over toast.