Chicken A La King

1/3-cup mushrooms (4-oz jar)
1 cup chopped green pepper
¼ cup butter
¼ cup flour
½ teaspoon salt
1/8-teaspoon pepper
1-cup chicken broth
1-cup evaporated milk
1 cup diced cooked chicken
¼ cup chopped pimiento (small jar)

Sauté green pepper and mushrooms 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 evaporated milk. Bring to boil over low heat, stirring constantly. Boil 1 minute. Add chicken and pimiento. Continue cooking until heated through. Serve over rice, toasted squares or Pepperidge Farm pastry shells. Can be frozen.