1/4 cup (1/2 stick) butter or margarine
3 tablespoons all-purpose flour
1 cup chicken broth*
1 cup milk
3/4 teaspoon salt
1/4 teaspoon white pepper
2 cups diced cooked chicken
Biscuits or toast
In medium saucepan melt butter or margarine; blend in flour. Add chicken broth and milk; cook and stir constantly over low heat until sauce is thick. Season to taste. Add chicken. If desired, add 1 can (2 ounces) mushroom stems and pieces, drained, and 1/4 cup chopped pimiento. Heat through. Serve over hot biscuits or toast. Makes 4 to 5 servings.
*Note: To make chicken broth, dissolve 1 chicken bouillon cube in 1 cup boiling water.
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