• 1 (6 oz.) can Mushrooms (reserve 1/4 cup liquid)
  • ½ cup Green Pepper, diced
  • ½ cup Butter or Margarine
  • ½ cup Flour
  • 1 tsp Salt
  • ¼ tsp Pepper
  • 2 cups Light Cream
  • 1 ¾ cup Chicken Broth
  • 1 28 oz can Chicken, cubed
  • 1 (4 oz.) jar Pimento, chopped

In large skillet, cook and stir mushrooms and green pepper in butter 5 minutes. Blend in flour, salt & pepper. Cook over low heat, stirring until mixture is bubbly.

Remove from heat; stir in cream, broth and reserved mushroom liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and pimento; heat through. Serve hot in toast cups or party shells, 8 servings.

TOAST CUPS – Heat oven to 375°. Trim crust from thinly sliced fresh bread; spread with soft butter or margarine. Press buttered side down into muffin cups. Bake 12 minutes or until lightly toasted.