1 cup fresh or canned mushrooms, sliced
1/4 cup butter
1/4 cup flour
1/2 teaspoon salt
2 cups milk
2 cups cooked chicken, diced
2 tablespoons onions, finely diced
1/2 teaspoon pepper
1/4 cup pimiento strips
Sauté mushrooms in butter until lightly browned. Blend in flour and salt; stir until bubbly. Add milk and cook, stirring constantly until sauce boils and thickens. Add chicken, onion and pepper. Heat through. Remove from heat. Add pimiento.
Serve hot on toast or hot biscuits.